Moroccan lentil soup
Photo by Annabel Langbein Media
I have enjoyed several trips to Amsterdam to launch the Dutch editions of my cookbooks. In a little cafe just around the corner from my hotel this heartwarming soup is my first point of call whenever I hit town. It's one of those recipes that feeds the soul on a sixpence.
|2 Tbsp||Olive oil|
|1||Large onion, diced|
|2||Garlic cloves, use up to 3, chopped|
|1 Tbsp||Fresh ginger, finely grated|
|2 Tbsp||Tomato paste|
|1 Tbsp||Ground cumin|
|2 tsp||Ground coriander|
|½ tsp||Ground cinnamon|
|½ tsp||Smoked paprika|
|1 tsp||Chilli flakes|
|1 pinch||Saffron, optional|
|2||Carrots, peeled and grated|
|2||Celery stalks, finely diced|
|250 g||Pumpkin, grated|
|1 can||Tomatoes, 400g, in juice|
|2 cups||Puy lentils, washed|
|9 cups||Water, use up to 10|
|½ cup||Chopped fresh coriander, or parsley leaves|
- Heat oil in a medium-large pot and gently fry onion, garlic, ginger, tomato paste and spices until they are aromatic and the onion has softened without browning (about 8 minutes).
- Add vegetables, lentils and water and simmer on lowest heat for 1 hour.
- Season to taste with the salt and finely ground black pepper, mix in coriander or parsley and serve hot. It's delicious served with crusty bread topped with hummus and reheats well (add the coriander or parsley before serving).
More of Annabel's affordable meals using pulses
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com