Moroccan Carrot, Lentil and California Prune Soup
Makes: 4Prep Time: 15 minutesCook Time: 40 minutes
- 2 tbsp rapeseed oil
- 1 onion, peeled and diced
- 1 tsp cumin
- 1 tsp dried coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon powder
- 2 cloves of garlic, peeled and finely chopped
- 150g dried red lentils
- 400g can chopped tomatoes
- 600ml vegetable or chicken stock
- 1/2 lemon (Juice of)
- 1 tbsp chopped coriander
- 100g ready-to-eat California Prunes, roughly chopped
- 1 tbsp chopped parsley
- 3 medium-sized carrots, peeled, trimmed and diced
- In a large saucepan, heat the rapeseed oil over a medium heat. Add the onions, stir well to coat in oil, and reduce heat to low.
- Cover and leave to soften – about 7 minutes.
- Add all the spices and increase the heat slightly. Stir well, then leave for a minute or so to cook, before stirring well again.
- Add the carrot and the garlic, stir to cover in the spices, then reduce the heat and cover, and leave for 5 minutes to soften.
- Check after a couple of minutes, and if they are starting to stick to the bottom of the pan add a splash of water to loosen.
- Add the lentils and the California Prunes, mix well, then stir in the tomatoes. Bring to the boil, then add the stock and stir well to mix.
- Increase the heat until the soup starts to bubble, then reduce the heat and leave to simmer until all the vegetables are soft and the lentils have softened and collapsed – about 30 minutes.
- Stir through the coriander, parsley, and lemon juice, then taste, and season with salt and pepper as necessary.
- Ladle into warmed soup bowls and serve immediately.
Note: this soup can be pureed but it’s more of a meal left chunky.