How to Make Spicy Lentil Soup…

There’s something truly magical about the way a simple easy winter soup can warm you from the inside out, and this Spicy Lentil Soup is no exception. Steeped in Moroccan flavours, this soup is a hearty and comforting dish that combines the earthiness of lentils with the robust essence of broth and the vibrant kick of red chilli. It’s a culinary mosaic, rich with spices like ground coriander and cumin that are staples in North African cuisine. This soup isn’t just a meal; it’s a journey through a Moroccan bazaar, with each spoonful evoking the rich tapestries, fragrant spices, and warm hospitality that the region is known for. Suitable for all, it can easily be made vegan by substituting beef broth with vegetable broth, ensuring everyone can enjoy this nourishing dish.

Method for Spicy Lentil Soup

Prep Time: 10 minutes
Cook Time: 35-45 minutes
Total Time: 45-55 minutes
Servings: 4-6

Ingredients:

• 1/2 cup red lentils, rinsed
• 6 cups beef broth
• 1 large carrot, diced
• 1 stick of celery, finely chopped
• 1 red chilli, cut off the end and leave whole
• 1 tablespoon of brown rice
• 1/2 red onion, chopped
• 2-3 cloves garlic, minced
• 2 teaspoons of ground coriander
• 2 teaspoons of ground cumin
• 200g tinned tomatoes, chopped or passata
• 100g chickpeas, drained and rinsed
• Salt and freshly ground black pepper to taste
• Rye or Pitta bread, to serve

Instructions:

1. Preparation:
   • Start by preparing your vegetables. Peel and dice the carrot into small, even pieces. Chop the celery and onion into similar sizes to ensure they cook uniformly.
   • Mince the garlic finely, and if you want a spicier soup, chop the red chili with the seeds; for a milder flavor, remove the seeds.
2. Sauté the Aromatics:
   • In a large pot over medium heat, add a splash of olive oil or a knob of butter.
   • Once hot, add the chopped onions, diced carrots, chopped celery, minced garlic, and red chili. Stir in the ground coriander and cumin.
   • Sauté the mixture for about 5 minutes or until the onions become translucent and the spices release their aroma.
3. Simmer the Soup:
   • Pour in the beef broth and add the rinsed red lentils and tablespoon of brown rice. Stir in the tinned tomatoes.
   • Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot.
   • Let the soup simmer for about 25-30 minutes, or until the lentils and rice are tender and fully cooked.
4. Final Touches:
   • Add the rinsed chickpeas to the pot and stir. The chickpeas just need to be heated through, which should take about 5 minutes.
   • Taste the soup and season with salt and freshly ground black pepper. Adjust the seasoning as needed.
5. Serve:
   • Once the soup is ready, ladle it into bowls.
   • If desired, garnish with a sprinkle of chopped coriander for an extra pop of freshness.
   • Serve the spicy lentil soup hot, accompanied by warm, soft pitta bread perfect for dipping.

Note for Vegan Version: To make this Spicy Lentil Soup vegan, simply replace the beef broth with a high-quality vegetable broth. This swap will maintain the rich flavour while making the dish suitable for a vegan diet. Additionally, ensure that your rye or pitta bread is vegan, as some varieties may contain dairy or other animal products.

Recipe tested in the Artisan Haus Kitchen

Estimated Nutritional Information per Serving:

• Calories: 200-250
• Total Fat: 2-4g
  • Saturated Fat: <1g
  • Trans Fat: 0g
• Cholesterol: 0mg (if using vegetable broth for the vegan version, minimal if using beef broth)
• Sodium: 700-1000mg (based on the sodium content in the broth used)
• Total Carbohydrates: 35-45g
  • Dietary Fiber: 10-15g
  • Sugars: 4-6g
• Protein: 13-17g
• Vitamin D: 0% DV
• Calcium: 4% DV
• Iron: 20% DV
• Potassium: 10% DV

Please be mindful that the sodium content can be quite high due to the broth, unless low-sodium broth is used. The sugars are naturally occurring from the vegetables and tinned tomatoes, as no added sugars were listed in the ingredients.