Moroccan red lentil soup

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Allergen – None. Gluten, dairy, egg and nut free. Vegan.

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g VG Vegan NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal

Ingredients

Method

Heat the oil in a large pot and add the onion, celery and carrot, cook for 5-10 minutes.
Add the garlic, ground coriander, cumin, turmeric, paprika, cinnamon and pepper, cook for 5 minutes or until the spices are fragrant.
Add the lentils, stock, tomato, lemon juice and the chilli. Cook for 1-1 ½ hours or until the lentils are soft.
Finish the soup with the fresh parsley and coriander. Serve.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.