Moroccan Lentil Soup with Coriander Oil

Time

Prep 20 min · Cook 40 min · 60 min total

Difficulty

medium

1. 1

   Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.

2. 2

   Cover and sweat for 10 mins shaking the pan occasionally. Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.

3. 3

   Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.

4. 4

   Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.

5. 5

   Reheat and serve with a swirl of the coriander oil on top.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.