Lunch · African
Moroccan-style lentil soup
A warming spiced lentil and tomato soup in the style of Moroccan harira.
- Serves
- 2
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 180 g dried green lentils
- 400 g canned diced tomatoes
- 700 ml vegetable broth
- 20 g fresh parsley, chopped
Method
Heat the olive oil in a pot and sauté the onion for 5 minutes until soft.
Add the garlic, cumin, cinnamon and cayenne and cook for 1 minute until fragrant.
Add the lentils, diced tomatoes and vegetable broth, then bring to a simmer.
Cook for 22 to 25 minutes until the lentils are tender.
Stir in the parsley and serve.