MOROCCAN red lentil soup
Preparation time: 15 minutes
Cooking time: 30 minutes
1 medium onion, chopped
3 cloves garlic, finely chopped
1½ tsp ground cumin
1l reduced-sodium vegetable stock
1 large carrot, peeled and diced
1 stalk celery, diced
250ml red lentils, rinsed and drained
1 medium potato, peeled and diced
2 tbsp finely chopped fresh coriander
1 tbsp lemon juice
1 tsp hot pepper sauce
Heat the Flora in a 5-litre saucepan and cook onion with garlic over medium heat, stirring occasionally for 5 minutes or until onion is tender.
Stir in cumin and cook for one minute. Stir in stock, water, carrot, celery, lentils and potato. Bring to boil over high heat.
Reduce heat to low and simmer, partially covered, for 30 minutes, or until lentils and vegetables are tender.
Purée soup in blender until you get the desired consistency.
Stir in remaining ingredients and serve.