Recipes
Moroccan-spiced red lentil soup
Hearty and warming, with chunky veg and Middle Eastern spices.
Hearty and warming, with chunky veg and Middle Eastern spices.
(16 votes)
Cook: 40 Mins
Serves: 4
Price: 38p per serving
Nutritional Information
Each 358 serving contains
Energy
1153kj
276kcal
1153kj
276kcal
14%
Fat
7.5g
7.5g
Med
11%
11%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
6.8g
6.8g
Med
8%
8%
Salt
0.79g
0.79g
Med
13%
13%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
322kj/77kcal
Typical energy values per 100g:
322kj/77kcal
Ingredients
300g frozen Scratch Cook Vegetable Base Mix
200g red lentils, rinsed
1tbsp Moroccan seasoning, plus extra to serve
1reduced-salt vegetable stock cube, made up to 1L
4tbsp Greek-style natural yogurt
1tbsp rapeseed oil
Method
1
Heat the oil in a large pan over a medium heat. Cook the frozen vegetable base mix for 5-6 mins until soft.
2
Stir in the lentils and the seasoning then cook for 2 mins, stirring. Pour over the stock, then simmer for 20-25 mins, or until the lentils are breaking down.
3
Take the pan off the heat and blitz the soup with a handheld blender until still slightly chunky. Divide between 4 bowls, top each one with a dollop of the yogurt and sprinkle with extra Moroccan seasoning. Serve immediately.