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Moroccan-spiced red lentil soup

Hearty and warming, with chunky veg and Middle Eastern spices.

By , 02 September 2019

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Moroccan-spiced red lentil soup

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 358 serving contains

  • Energy

    1153KJ

    276KCAL

    14%

  • Fat

    7.5g

    low

    11%

  • Saturates

    1.8g

    low

    9%

  • Sugars

    6.8g

    low

    8%

  • Salt

    0.79g

    low

    13%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100: 322kJ/77kcal.
Ingredients
  • 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
Method

  • 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.