MOROCCAN LENTIL SOUP

Ingredients

• 150 g Big onion, pealed and sliced
• 150 g Carrot, chopped
• 3 clove Garlic, chopped
• 16 g Tomato paste
• 4 g Moroccan spice blend, MRSJP
• 960 ml Vegetable broth, bouillon or consomme, low sodium
• 170 g Lentils, dry

Method

1. Heat 2 or 3 tbs of the broth in a large pot over medium heat. Add the onion and carrot and sauté for eight to ten minutes, or until softened. Add the garlic and cook for 30 seconds.
2. Add the tomato paste and Moroccan spice blend and cook for one minute, stirring often. Deglaze with a splash of the vegetable broth and scrape the bottom of the pot with a wooden spoon.
3. Add the remaining broth, lentils, and season with salt and pepper. Bring to a boil and then reduce the heat. Cover and simmer for 20 to 25 minutes until everything is softened and cooked through.
4. Remove from the heat and blend with an immersion blender until smooth.
5. Divide into bowls and enjoy!