Moroccan sweet-spud lentil soup
Get ready for the winter nights with a whole family hearty, soul-warming Moroccan sweet-spud lentil soup.
This easy one-pot roast provides plenty of iron, protein, fibre and veggie goodness with the added benefit of very little washing up! A lightly spiced fragrant dish, that’s mindful of little one’s first tastes, while filling the whole house with a scent from the Marrakech Souks.
Rich & Source of Nutritional Benefits
This soup is packed full of 19 vit's and min’s per serving, especially Vit A and iron. The veggie goodness providing a least 2 of the 5 a day.
SERVES: 4 + leftovers
TIME: 1 hr / 15 min hands-on > 45 min cook
AGE: 12 months +
How to make it
PREHEAT THE OVEN:
160°C / 320°F (fan)
180°C / 356°F (conventional)
Cook step 1 whilst you prep everything else.
Heat the olive oil in a large casserole pan over a low heat.
Add the onion, carrots and stock.
Cover and cook for about 10 minutes, occasionally stirring until the onions have softened.
A dash of olive oil
1 red onion
1 homemade stock cube
ADD SOME SPICE
Add in the spice mix from step 2.
Give a good stir.
3 tsp ras el hangout
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp mild curry powder
1 garlic cloves
ADD THE OTHER STUFF
Add in the remaining ingredients from step 3.
Give a good stir. Place a lid on the pan and bring to a boil.
Turn off the heat and place in the oven to cook for 45 minutes.
150g puy lentils
100g yellow lentils
1 red pepper
3 medium sweet potatoes
10 dried apricots
2 homemade stock cubes
Take the hot pan out of the oven.
Add in a few chopped leafy greens and leave to cool for 5 minutes.
Sprinkle over the chopped chillies, coriander leaves and a few mixed seeds.
Have some crusty bread or flatbreads on the side to mop up the soup.
The soup will store in the fridge for 2 days, or freeze in family-friendly portions.
Defrost and/or reheat until piping hot throughout, allow to cool before serving.
Crabtree Farm tips
Add and fry for 1 minute before the onions have softened.