Lentil soup

Lentil soup

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 large onion
garlic
celery
1 carrot
370g lentils
1.5 liters chicken stock or water
1 tablespoon ground cumin
1 lemon, juiced
2 tablespoons coriander, finely chopped
crusty bread
salt
freshly ground black pepper

Method

  1. Heat 3 tablespoons extra-virgin olive oil in a large saucepan over a medium heat, then add 1 large onion, chopped, 1 garlic clove, chopped, 1 celery stalk, trimmed and sliced, and 1 carrot, peeled and diced, and sauté until the vegetables are softened.
  2. Add 370g lentils, washed, and 1.5 litres chicken stock or water. Bring to the boil, cover and simmer over a low heat for about 30 minutes, or until the lentils are tender and beginning to disintegrate. Add 1 tablespoon ground cumin and the juice of 1 lemon. Season generously with sea salt and freshly ground black pepper. If the soup is too thick, add a little more water. Garnish with 2 tablespoons finely chopped coriander and serve with crusty bread.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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