A hearty, spiced lentil soup, where pulses expand into a rich, comforting bowl perfect for feeding many on cold winter nights. 

Moroccan lentil soup

Serves 6-8 

Ingredients  

2 Tbsp olive oil
1 onion, finely chopped
2-3 celery stalks, finely diced
3 carrots, peeled and finely diced
3-4 cloves garlic, sliced
2 Tbsp harissa paste
2 Tbsp tomato paste
2 tsp cumin seeds
2 cinnamon sticks
½ tsp ground turmeric
1 tsp smoked paprika
1 tsp smoked or regular chilli flakes
5 large tomatoes, seeds removed and finely diced
6 cups vegetable stock
200g dried red split lentils, rinsed
Salt and milled pepper
400g canned chickpeas, drained and rinsed
30g coriander, roughly chopped
Crusty bread, to serve

For the tahini drizzle

2 Tbsp tahini paste
3 Tbsp water
1 lemon, zested & juiced
Salt and milled pepper 

Method  

1. Heat oil in a large pot on a medium heat. Sauté onion, celery and carrot for 5 minutes. 
2. Add garlic, harissa, tomato paste and spices. Sauté for another 2-3 minutes. 
3. Add tomatoes and fry for 2-3 minutes.
4. Add stock and red split lentils. Season, cover with a lid and allow to simmer for about 15-20 minutes. 
5. Once the lentils are al dente (tender but still have some bite), add chickpeas and allow to heat through. 
6. Add ⅔ of the coriander and adjust seasoning.
7. Mix together tahini drizzle ingredients and season. 
8. Serve soup drizzled with tahini and a sprinkle of remaining coriander, with bread on the side. 

Recipe & styling: Lichelle May 
Photography: Zhann Solomons 

Also read: Spicy chorizo & potato soup 

The post Moroccan lentil soup appeared first on MyKitchen.

Looking for ways to turn our coconut soup into a one-pot meat-free dinner? Simply add some chunks of roast sweet potato. Yum!

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
1 tbsp olive oil
2 onions, peeled and sliced
30g Thai red curry paste
250g brown lentils, cooked and drained; or 2 × 400g tins, drained and rinsed
400 ml coconut milk
Salt and black pepper

METHOD
1. Heat the oil in a pot over low heat. Add the onions and fry until translucent. Add the curry paste, stir and cook for 5 minutes.
2. Add the lentils and the coconut milk and simmer for 5 minutes. Season.
3. Liquidise half the soup in a blender, then return it to the pot. Stir to combine. Serve warm.

The post Curried lentil and coconut soup appeared first on MyKitchen.

It doesn’t get cosier (or tastier) than this! This cheap and cheerful curried lamb and lentil soup requires minimal ingredients, minimal time and minimal effort. All resulting in maximum flavour.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
2 tbsp vegetable oil
1 onion, peeled and chopped
3 tbsp curry powder
300g stewing lamb, chopped
1 cup brown lentils
1L lamb stock
Coriander, to garnish
Red chilli, sliced, to garnish
Poppadoms, cooked as per packet instructions, to serve

METHOD
1. Heat the oil in a large pot over medium heat and fry the onion for 5 minutes, until soft. Add the curry powder and fry for 1 minute.
2. Add the lamb and brown all over, 5 minutes. Add the lentils and stock.
3. Bring to a simmer, then cover and cook for 35–45 minutes, until the lamb and lentils are tender.
4. Garnish with coriander and chilli and serve with poppadoms.

The post Curried lamb and lentil soup appeared first on MyKitchen.