Moroccan-Spiced Lentil and Carrot Soup with Crispy Kale

Soup

Difficulty: Easy Servings: 4 Source:

Ingredients

3 tablespoons rapeseed oil

1 onion peeled and chopped

2 garlic cloves peeled and chopped

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon paprika

1 x 400g tin plum tomatoes

150 g brown lentils rinsed

3 carrots peeled and chopped

1 1/2 liters vegetable stock

To serve

200 g kale stems removed, leaves chopped

1 big bunch coriander chopped

Thick yoghurt (optional)

Lemon wedges to finish (optional)

Description

Experiment with the spices here: add turmeric, chilli flakes, more cinnamon - find your favourite blend.

And for the rest of the week …
Use the same mix of spices on less expensive cuts of lamb for a very affordable and delicious slow-cooked tagine with prunes or apricots.

Prep 15 min
Cook 45 min

Directions

Heat a casserole pan, add two tablespoons of the oil and fry the onion and garlic for 10 minutes, until soft, seasoning generously with salt and pepper at the beginning.

Add the spices and stir energetically into the onions for a few minutes.

Pour in the tomatoes, breaking them up through your hands or with a wooden spoon as you do so. Cook for five minutes, then add the lentils, carrots and stock.

Bring to simmering point, taste and adjust the seasoning, then cook for 20-25 minutes, until the lentils are tender.

Meanwhile, turn on the grill and massage the kale in the remaining tablespoon of oil.

Spread out the kale on a baking tray lined with greaseproof paper and grill for five or six minutes, stirring a few times, until crisp and dark around the edges – be warned, it catches easily.

Stir the coriander into the soup, ladle into warm bowls and top with the kale and yoghurt, if using. A squeeze of lemon would add a joyous sparkle to the whole affair. Serve with crusty bread.