Moroccan lentil chorba
This nourishing soup is filled with robust flavour and root vegetables, with turmeric and ginger for colour - a perfect comforting lunch with bread
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
175g green lentils
3 tbsp olive oil
1 onion, diced
pinch of salt
pinch of cayenne
1 small carrot, diced
1 stick of celery, dicedÂ
1 red or yellow pepper, dicedÂ
1Â tsp cumin seeds, lightly roasted and ground
1 tsp coriander seeds, lightly roasted and ground
pinch of turmeric
1Â tbsp of peeled and grated fresh ginger
4 garlic cloves, crushed
700g ripe tomatoes, peeled and chopped or 500g tinned tomatoes
1.35l stock
salt
pepper
110g vermicelli, broken into pieces
4Â tbsp fresh coriander, chopped
Method
Rinse the lentils in cold water and place in a saucepan. Cover with water. Bring to the boil, reduce the heat and simmer gently for 20 minutes or so until tender.
While the lentils are cooking, heat the olive oil in another saucepan and add the onions, pinch of salt and cayenne. Cover and cook on a gentle heat until the onions are soft.
Add the diced vegetables and the rest of the spices. Cook for 5 minutes, add the ginger and garlic and cook for another minute.
Add the chopped tomatoes and stock, taste and correct seasoning and simmer gently for a further 20 minutes.
Add the vermicelli and continue to cook for a further 10 minutes or until the diced vegetables are tender.
Strain the cooked lentils, reserving the cooking water and add the lentils to the broth. If the soup is too thick, thin out with some of the lentil cooking water. Bring to a simmer. Taste again and correct seasoning. Serve with lots of chopped fresh coriander or parsley.
