Moroccan Lentil Soup

Food Photography Photographer London UK Cinnamon Spice

Serves 6 - 8


2 tbsp extra virgin olive oil
2 large onions, chopped
3 large garlic cloves, minced
2 heaped tsp ground coriander
2 heaped tsp ground cumin
1 tsp turmeric
1 tsp smoked paprika
1 stick cinnamon, broken
1/4 tsp allspice
2 ltr vegetable stock
2x 400g cans crushed tomatoes
400g dried red lentils, rinsed
pinch of dried chilli flakes
juice of one lemon
3 tbsp flat leaf parsley, chopped
1 tbsp coriander, chopped
salt & pepper


Heat the olive oil in a large saucepan over a medium heat. Add the onions and cook until tender - about 5-6 minutes. Add the garlic, ground coriander, cumin, turmeric, smoked paprika, allspice and cinnamon stick and cook for a further minute, stirring to coat the onions.
Add the stock and tomatoes and bring to the boil.
Pour the contents into a slow cooker and stir in the lentils. Cook for 4 hours on high or 8 hours on low.
When almost ready, stir in the lemon juice, dried chilli flakes, parsley and coriander and season to taste. Cover and cook for a further 10 minutes.
Serve hot with slices of sour dough bread.