Moroccan Spiced Lentil Soup with Preserved Lemon and Coriander
Red lentil soup simmered with onion, carrots, tomatoes, vegetable stock, ginger, cinnamon, and turmeric, finished with lemon and coriander.
- 200 g red lentils
- 150 g onion
- 200 g carrots
- 400 g tinned chopped tomatoes
- 600 ml vegetable stock
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp ground turmeric
- 30 g fresh coriander
- 1 whole lemon
- 2 tbsp olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Dice onion and carrots. Rinse lentils under cold water until water runs clear.
- Step 2
Heat olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened.
- Step 3
Add carrots, ginger, cinnamon, and turmeric. Cook for 2 minutes until fragrant.
- Step 4
Stir in lentils, chopped tomatoes, and stock. Bring to a boil.
- Step 5
Reduce heat and simmer for 20-25 minutes until lentils are tender and soup has thickened.
- Step 6
Season with salt and pepper to taste.
- Step 7
Roughly chop coriander and stir half into the soup.
- Step 8
Ladle into bowls and garnish with remaining coriander and lemon wedges.
- Step 9
Serve with crusty bread if desired.
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