Name of Recipe:Moroccan Carrot and Lentil Soup
Number of People:serves 4
Ingredients:1 tblspn olive oil
l onion quartered
l clove garlic
2 tsp Moroccan seasoning
1/2 cup red lentils (90 grams)
600g carrots, peeled and roughly chopped
l litre water
2 tblspns veg stock concentrate
60g crumbled feta or plain yoghurt, to serve
Salt to taste
Preparation:1) Place the onion and garlic into the TM bowl and blitz 3 seconds on speed 5.
2) Add the oil and saute 5 mins/Varoma temp/speed 1.
3)Add the Moroccan seasoning and the lentils and cook 1 minute/100o/ speed 1.
4) Add the carrots and blitz for 3 seconds/speed 6. Repeat if necessary.
5) Add the water and the stock concentrate and cook 100o/speed 1/ 30 minutes.
6) When cooked slowly work up to speed 9 and blend for 1 min.
Serve topped with crumbled feta or a dollop of plain yoghurt if preferred.
This recipe was adapted from one published in Take 5 magazine.
b]Members' comments[/b]
JulieO - I made this Judy using my own
Moroccan seasoning. Added a umami paste cube also. I thoroughly enjoyed it as is and next time I'm going to try 500g carrots and 100g sweet potato as sweet potato seems to go well with Moroccan flavours. I blitzed for 1 min/speed 10 to get really smooth and served with a dollop of thick natural yoghurt and a grind of black pepper.
TAT - Wow! This is soup-er! Simple, tasty and cheap! The soup is lovely and thick, and the flavour is spot on, I just needed to add a little salt. I reckon you could use the spice combination from the Moroccan Tomato and Red Lentil Soup in the Everyday Cookbook if you didn't have ready made seasoning to hand.