Mel Christensen

Mel Christensen

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Spiced Moroccan Lentil Soup - *Gluten Free, Vegetarian, Vegan, Dairy Free. Egg Free, Nut Free

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Spiced Moroccan Lentil Soup

Courtesy of Thermomix Everyday Cooking Cookbook

 

*Gluten Free, Vegetarian, Vegan, Dairy Free. Egg Free, Nut Free

Ingredients:

  • 1 large brown onion , peeled and halved
  • 40 g olive oil
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp fresh ground black pepper
  • 1 tsp ground cinnamon
  • ½ tsp ground turmeric
  • ¼ tsp chilli powder (or more if you like it spicy like me – I used double!)
  • ¼ tsp ground nutmeg
  • 750g water
  • 2 tbsp TMX Vegetable stock paste
  • 800g tin tomatoes
  • 200g red lentils rinsed (I used a can of drained and rinsed canned brown lentils instead)
  • Sea salt and cracked black pepper to taste
  • Fresh coriander leaves, to serve (I left these out as I didn’t have any on hand)

Method:

  1. Place onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of the bowl.
  2. Add oil and sauté 3 mins/Varoma/speed 1.
  3. Add all spices and cook 1 min/100C/speed 1 to release the flavours.
  4. Add water, stock, lentils and tomatoes and cook 15-20 min/100C/Reverse/Speed 1.
  5. Serve soup hot garnished with fresh coriander and seasoned to taste.