Moroccan lentil soup

This lentil soup is simple to make, packed with protein and delicious. by Catherine Barclay | Serves 6

INGREDIENTS

2 2 2 2 1 3 1 tsp 2 tsps 2 tsps 2 tsps 2 tsps 1/2 tsp 1 cup 1 cup 4 cups 2 cups 1/4 cup 1 cup 1 Tbsp 3 cups medium red onions, diced sticks celery, sliced carrots, diced potatoes, diced kumara (sweet potato), diced garlic cloves, minced ground black pepper ground turmeric ground cumin ground ginger smoked paprika chilli flakes brown lentils red lentils vegetable stock water tomato paste plant-based milk lemon juice baby spinach

METHOD 1. Heat a large stockpot or dutch oven with a small amount of water or stock and saute the onions, garlic and celery until onions are soft. 2. Add in the potatoes and carrot, with a little more water if needed and saute for 5 mins. 3. Mix through the spices, and saute for 2 mins. 4. Next, add in the lentils, stock, water and tomato paste, mixing through so the paste disolves. 5. Bring to a boil, then simmer for 30 mins. 6. Remove from the heat and finally add in the milk, lemon juice and spinach. Mix through until the spinach has wilted. 7. Server with a garnish of finely chopped parsley.

This dish also freezes, allow to cool before dividing into containers.