Fortifying Moroccan soup

I recently enjoyed something like this in London, so wanted to tweak and re-create it at home.

There's something so satisfying about making a large pan of this - a one-pot wonder -  inhaling the spices and taking a little time for some mindful chopping of vegetables (reminds me of the Buddhist saying about enlightenment and chopping wood - before and after).

I'm using quinoa instead of couscous. You can read more about the goodness of quinoa here. The red lentils up the energy and protein content too, as well as contributing to the texture.

This soup is adequately substantial for lunch or supper without being heavy. If the list of ingredients seems long, know that this dish is incredibly easy to make.

For 4 servings, you'll need:
1 onion, chopped
1 clove garlic, chopped
1 carrot, diced
1 red pepper, chopped
1 yellow pepper, chopped
1 courgette, chopped
1 tsp cumin seeds
1 tsp ground coriander
Half tsp turmeric
Half tsp cinnamon
Few red chilli flakes (to taste)
80g red lentils
50g quinoa
1 tbsp olive oil
1 litre vegetable stock
1 can chopped tomatoes (or fresh)
1 tbsp tomato puree
Seasoning to taste

Begin by gently frying the onion, diced carrot and garlic in the olive oil for 3 minutes. Add the spices (you can also simply use 1-2 teaspoons of a ready-made mix of spices if you prefer), stir and allow to infuse for 2 minutes. Add the red lentils, stir and then add the stock, chopped tomatoes, tomato puree and peppers. Cook on a medium heat for 5 minutes. Finally, add the courgette and quinoa. Stir and simmer for 20 minutes, or until the grains are tender. Season to taste.

This soup keeps well, so it's perfect to enjoy on a few occasions and to share with friends.

Hearty. Uplifting. Delicious.

Photos: author's own

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