Moroccan Lentil Soup
1 tbsp olive oil
1 Large red onion
2 Garlic cloves, crushed
1 1/2 tbsp of Al’Fez Ras El Hanout
1 Tin of green lentils
3 Large carrots diced
450ml Vegetable stock
½ Tin of chopped tomatoes
Large handful of fresh coriander
Boil carrots until al dente, drain and cover. Heat the olive oil in a large pan over a medium heat. Add diced onion and garlic. Heat until the onions are tender. Add Ras El Hanout and fry for 1-2 minutes. Increase the heat and add lentils, stock and bring to the boil uncovered. Reduce to a steady simmer, add carrots. Cook for 10-15 minutes, season with salt and pepper. Stir in tomatoes and cook for a further 3 minutes, then add chopped coriander and cook for a further 1-2 minutes.
Serving Suggestion: Serve with a warm pitta. Alternatively serve on a bed of Al’Fez Moroccan Couscous or serve as a side dish with grilled meats.