Tunisian Lentil Soup
16 Jan 18 |
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Ingredients
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 carrots, chopped up small
- 1 celery stick, chopped small
- 200g lentils
- 1 small sweet potato, peeled and chopped
- 1 stock cube, dissolved in 1 litre hot water
- 1/2 tsp chilli/chilli flakes
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp oregano
Method
- Heat 3 tbsp oil in a large pan and fry onions until soft.
- Add carrots, celery, spices and garlic and cook, stirring, 5 mins more. Stirring often.
- Add the lentils, sweet potato and stock, stir well.
- Cover and cook for around 30 mins until the carrots and sweet potato are tender, stirring the bottom of the pan with wooden spoon to prevent the lentils from sticking.
- Season with black pepper.
- Blend to taste and serve.
