Moroccan Tomato Lentil Stew (Soup) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I always get great feedback from friends with this soup - tis my signature dish!!! The spice amounts are for a mildish soup. Add more if you like it spicy. To save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc) Ingredients:
2 tablespoons oil |
1 leek, thinly sliced |
2 garlic cloves, minced |
1 teaspoon cumin |
1 teaspoon coriander |
1 teaspoon smoked paprika |
1/2 teaspoon chili flakes |
1/4 cup tomato paste |
400 g chopped tomatoes |
2 cups lentils |
2 large potatoes, diced |
3 cups chicken stock or 3 cups vegetable stock |
2 bay leaves |
1 teaspoon salt |
1 teaspoon sugar |
pepper |
Directions:
1. Heat oil in a large saucepan over medium heat. Add leek, garlic, spices and tomato paste. Cook gently, stirring, for 5 minutes.
2. Add remaining ingredients and simmer until the potatoes are cooked.
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