Moroccan Lentil Soup With Coriander Oil

Recipe by lindseylcw
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
  • Cover and sweat for 10 mins shaking the pan occasionally.
  • 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.
  • Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
  • 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.
  • Reheat and serve with a swirl of the coriander oil on top.
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