Moroccan Lentil Soup

Moroccan Lentil Soup (5)

Slow Cooked Moroccan Lentil Soup

yields approx. 12 cups / serves 6-8 / approx. 180 calories per 2 cup serve

approx. macronutrient breakdown: fat 3.3g / carbs 31g / protein 9.5g

printable recipe 

Ingredients

2 tbsp olive oil

1 white onion, finely diced

2 cloves garlic, finely diced

1 tbsp ginger paste (or fresh ginger)

2 tbsp tomato paste

1 tbsp ground cumin

2 tsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp ground paprika

1/2 tsp ground tumeric

1 tsp chilli paste (or chilli flakes)

2 cups carrots, grated

2 cups pumpkin, grated

400g tinned tomatoes

2 cups green lentils

1/2 cup red lentils

salt & pepper to taste

1/2 cup fresh parsley, chopped (to serve)

*6 chicken thigh fillets (optional - not included in calorie breakdown) 

Method

Heat the oil in a slow cooker or large soup pot. Add the onion, garlic, ginger, tomato paste and spices and gently fry until it is aromatic and the onion has soften without browning.

Add all the vegetables, lentils and water and simmer on a low heat for a minimum of 1 hour. (I left mine cooking for about 6 hours.) Season with salt and pepper to taste.

Serve with freshly chopped parsley and crusty bread spread with homemade happy hummus!

*You can also add some chicken to to this soup if you want something more substantial. Just brown some chicken thigh fillets and then finish cooking them in the soup in the slow cooker, until they are tender and falling apart. Then shred and serve with the soup.