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


  1. 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.
  2. Cover and leave to soften – about 7 minutes.
  3. Add all the spices and increase the heat slightly. Stir well, then leave for a minute or so to cook, before stirring well again.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Stir through the coriander, parsley, and lemon juice, then taste, and season with salt and pepper as necessary.
  9. Ladle into warmed soup bowls and serve immediately.

Note: this soup can be pureed but it’s more of a meal left chunky.