Moroccan soup with sweet potato and lentils

  • Preparation 30 min
  • Cooking 35 min
  • Servings 6 to 8
  • Freezing Absolutely

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Ingredients

  • 6 tablespoons olive oil
  • 1 cup celery (with leaves), diced
  • 1 cup carrots, diced
  • 3 cups sweet potatoes (about 2 medium), peeled and diced
  • 1 red onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 1/2 cups cauliflower, cut into small florets
  • 1 cup finely chopped fresh parsley
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 4 pinches nutmeg
  • 10 cups vegetable broth
  • 540ml cooked lentils, well rinsed and drained
  • 3 cups (142g) baby spinach
  • Salt and pepper from the mill

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Preparation

  • In a very large saucepan over medium heat, add olive oil followed by vegetables, spices and fresh parsley. Season with salt and pepper generously. Cook for 12 minutes, stirring. Add oil as needed.
  • Add the vegetable broth and scrape the bottom to get all the flavours. Season with salt and pepper to taste. Bring to a boil, reduce to low heat and cover. Simmer for about 30 minutes, stirring occasionally, until potatoes are just tender.
  • Add the lentils and spinach then stir. Continue cooking for 2 minutes, stirring. Serve hot with Naan bread!