Moroccan Lentil Soup

A warming, spiced Moroccan-style red lentil soup with tomatoes, chickpeas, and carrots — hearty, vegan, and budget-friendly.

• 200 g red lentils, rinsed
• 400 g canned chopped tomatoes
• 400 g canned chickpeas, drained
• 2 carrots, diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 1.2 litre vegetable stock
• 1 tbsp olive oil

Method

1. Heat the olive oil in a large pot over medium heat and soften the onion and carrots for 5 minutes.
2. Add the garlic, cumin, coriander, and cinnamon and cook for 1 minute until aromatic.
3. Stir in the red lentils, chopped tomatoes, chickpeas, and vegetable stock.
4. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are soft.
5. Season to taste with salt and pepper, and blend partially for a thicker texture if desired.
6. Serve hot, garnished with fresh coriander and a wedge of lemon.