Recipe: Morrocan Lentil Soup

This soup is my happy place and it might just become yours too because it is so so easy to make. I don’t measure ingredients when I cook, I just shaman it, but I’ve done my best to give you a rough guide here. Just use your intuition, you’ll figure it out. Probably serves 2-3

Ingredients:

• Ginger, maybe a big thumb sized piece, grated.
• Carrots, 4-5 in half moon slices
• Olive oil, lots
• Paprika, heaps, go crazy, like 4-5 Tablespoons
• Tumeric powder, a heaped tablespoon
• Ground Coriander powder, just a pinch or two
• Cinnamon powder, 2 tablespoons
• Dates, a small handful
• Raisins, a larger handful
• Tomatoes, 1 can or 2 cups of fresh tomatoes cubed
• Red split Lentils, Half to 3/4 cup depending on how thick you want the soup, if I put too many lentils I just add more water.
• A teaspoon of Plain yoghurt to serve
• A squeeze of Lemon to serve

Method:

1. Heat a generous Splosh of olive oil in pot and add carrots, giving a minute or two to sautee before adding fresh ginger and other spices. Fry until the spices start to stick to the bottom of the pot.
2. Add tomatoes and a cup or two of water. Chuck in dates, raisins and lentils, bring to boil and then lower heat to a simmer until lentils are cooked through.
3. Serve with a squeeze of lemon, a swig of olive oil and a dollop of yoghurt if you have it. If you don’t because your camping and you don’t have a fridge, don’t worry, it’s still delicious without!