Moroccan Lentil Soup With Coriander Oil

Submitted by lindseylcw

"From the Women's Institute Book of Soup that I borrowed from our local library."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 large carrot, diced
• 2 garlic cloves, crushed
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 175 g red lentils, well rinsed
• 1 1⁄2 liters vegetable stock

• For the coriander Oil

• 4 tablespoons olive oil
• 25 g fresh coriander, roughly chopped
• 1⁄2 garlic clove, crushed with
• 1 pinch sea salt
• 1 teaspoon lemon juice
• 1⁄4 teaspoon hot chili oil

directions

1. Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
2. Cover and sweat for 10 mins shaking the pan occasionally.
3. Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.
4. Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
5. Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.
6. Reheat and serve with a swirl of the coriander oil on top.

Reviews

[Leggy Peggy]

The coriander oil takes this lentil soup to a new level. Made exactly as written. So quick and easy to make, so delicious to eat.

 

[PalatablePastime]

Delicious soup! The seasonings are wonderfully balanced. I used an immersion mixer to puree the soup just to the texture I wanted. We enjoyed it equally with & without the coriander oil. Thanks for posting! ~Sue

 

[Nasseh]

This recipe reminded me of the soup that DH's mother would make while I was in Morocco. I have tried a couple of times to duplicate the taste but I was never successful until now. Thanks for a great recipe! Made for NAME tag...