Moroccan-spiced red lentil soup
Be the first to rate this recipe
- 300g frozen Scratch Cook Vegetable Base Mix
- 200g red lentils, rinsed
- 1tbsp Moroccan seasoning, plus extra to serve
- 1reduced-salt vegetable stock cube, made up to 1L
- 4tbsp Greek-style natural yogurt
- STORE CUPBOARD
- 1tbsp rapeseed oil
Heat the oil in a large pan over a medium heat. Cook the frozen vegetable base mix for 5-6 mins until soft.
Stir in the lentils and the seasoning then cook for 2 mins, stirring. Pour over the stock, then simmer for 20-25 mins, or until the lentils are breaking down.
Take the pan off the heat and blitz the soup with a handheld blender until still slightly chunky. Divide between 4 bowls, top each one with a dollop of the yogurt and sprinkle with extra Moroccan seasoning. Serve immediately.