This is a healthy vegetarian version of the classic Moroccan soup with plenty of cumin, turmeric and cinnamon, each offering different health benefits, plus it’s low in fat and calories too
Prep:15 mins
Serves 4
1-2 tbsp rapeseed oil2 large onions, finely chopped4 garlic cloves, chopped2 tsp turmeric2 tsp cumin½ tsp cinnamon2 red chillies, deseeded and sliced500g carton passata1.7l reduced-salt vegetable bouillon175dried green lentils2 carrots, chopped into small pieces1 sweet potato, peeled and diced5 celery sticks, chopped into small pieces⅔ small pack coriander, few sprigs reserved, the rest chopped1 lemon, cut into 4 wedges, to serve
STEP 1Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.STEP 2Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.
