This is a lovely lentil soup rich with Moroccan spices - just what you need as the days get shorter and the nights colder. Serve with a dollop of garlicky yoghurt and some warm flat breads to mop up. It's based on a recipe my mum found online which used a pressure cooker - but we're not in the 80s. A pan works just great.
Gently heat some olive oil in a large pan (a good 4 or 5 glugs). Finely chop 2 big onions and add to the hot oil. Fry for a good 10 mins to let it get some nice colour and sweetness. Finely slice 3 fat garlic cloves and add to frying onions along with the following spices:
Tip in a tin of plum tomatoes and let it heat up until it starts to simmer. Pour in 2 litres of vegetable stock and
along with 2 cups dried red lentils. Leave it to bubble away for 45 min or so (the longer the better). Taste it once in a while and see what you think. Season with salt and pepper and a splash of red wine vinegar / lemon juice to really make it sing. Top with some chopped fresh parsley and coriander and then a dollop of yoghurt.
Gently heat some olive oil in a large pan (a good 4 or 5 glugs). Finely chop 2 big onions and add to the hot oil. Fry for a good 10 mins to let it get some nice colour and sweetness. Finely slice 3 fat garlic cloves and add to frying onions along with the following spices:
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp allspice
- a pinch of chilli flakes
Tip in a tin of plum tomatoes and let it heat up until it starts to simmer. Pour in 2 litres of vegetable stock and
along with 2 cups dried red lentils. Leave it to bubble away for 45 min or so (the longer the better). Taste it once in a while and see what you think. Season with salt and pepper and a splash of red wine vinegar / lemon juice to really make it sing. Top with some chopped fresh parsley and coriander and then a dollop of yoghurt.