Moroccan Tomato Lentil Stew (Soup)
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I always get great feedback from friends with this soup - tis my signature dish!!! The spice amounts are for a mildish soup. Add more if you like it spicy. To save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc)
- Ready In:
- 45mins
- Serves:
- Units:
1
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ingredients
- 2 tablespoons oil
- 1 leek, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon chili flakes
- 1⁄4 cup tomato paste
- 400 g chopped tomatoes
- 2 cups lentils
- 2 large potatoes, diced
- 3 cups chicken stock or 3 cups vegetable stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- pepper
directions
- Heat oil in a large saucepan over medium heat. Add leek, garlic, spices and tomato paste. Cook gently, stirring, for 5 minutes.
- Add remaining ingredients and simmer until the potatoes are cooked.
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RECIPE MADE WITH LOVE BY
@Mellowpuff
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@Mellowpuff
Contributor
"I always get great feedback from friends with this soup - tis my signature dish!!! The spice amounts are for a mildish soup. Add more if you like it spicy. To save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc)"
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Overall this was excellent! I loved the spices and how hearty it was for being vegetarian. The only problem I found was in choosing which type of lentils to use. It wasn't specified which type to use so I went with the typical green lentils. That must have been the wrong choice because the listed cooking time and the amount of liquid was not enough to cook green lentils. I had to add another 15 minutes to the listed cooking time and another 1 1/2 cups of water to the stew to get the lentils cooked. By this time the potatoes were almost ready to fall apart. I did get the lentils cooked though and it was awesome! It was so thick we decided to serve it over rice. Very yummy!Reply
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I always get great feedback from friends with this soup - tis my signature dish!!! The spice amounts are for a mildish soup. Add more if you like it spicy. To save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc)
