Is there anything more nourishing than a bowl of hearty, flavoursome, warm soup with aromatic spices after a plunge into the refreshing salty waters of the Irish Sea? This is a recipe which warms you from the inside out full of plant protein and Moroccan flavours.
Ingredients
2 tbsp olive oil
1 brown onion diced
4 stalks of celery leaves on diced
4 cloves of garlic minced
1 1/2 tsp dried ginger
1/2 tsp black pepper
1/2 tsp turmeric
2 tsp cumin
1 tsp smoked paprika
1/4-1/2 tsp cayenne
3 organic vegetable stock cubes (I use Kallo)
6 cups boiling water
2 x 400 gram tins of tomatoes
1/4 tsp cinnamon
1-2 tsp salt
1/2 cup red lentils, dry*
1/2 cup green lentils, dry*
1 x 400 tin chick peas (garbanzo beans) drained and rinsed
113 grams orzo*
30 grams fresh coriander including stems chopped
30 grams fresh parsley including stems chopped
2-3 large handfuls of fresh spinach chopped
2-3 large handfuls of kale stems removed and chopped
Method
Serve
Serve with lemon wedges, a dollop of plain yogurt, and chopped herbs. I love pairing this with focaccia or sourdough bread.
Notes
*I try to soak lentils overnight before cooking with them, this increases the nutritional value of them and makes them easier to digest. If you haven’t the time to soak don’t worry just place them in a sieve and rinse them well under cold running water.
*This soup freezes really well. If you intend to freeze do NOT add the orzo. When the soup is defrosted and re-heated add already cooked orzo to the soup.