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Moroccan-spiced soup (VE)


Vegan, warming and easy to make - what more could you ask for in a Veganuary meal?

SERVES: 4    READY IN: 6 hours 20 minutes


  • 2 tbsp Co-op olive oil
  • 1 large onion, diced
  • 1 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 Co-op sweet pointed peppers, diced
  • 400g can Co-op chopped tomatoes
  • 100g Co-op dried red split lentils
  • 1 large sweet potato, peeled and diced
  • ½ x 160g pack Co-op sliced curly kale


  1. Heat the oil in a pan and fry the onion for 3-4 mins, until softened.
  2. Stir in the cinnamon, coriander, paprika and cumin, season, then cook for 2 mins.
  3. Add the peppers, tomatoes and 600ml boiling water, then bring to a simmer.
  4. Carefully transfer to a slow cooker set on medium, then stir in the lentils and sweet potato. Cook for 6 hours.
  5. When you’re ready to serve, bring a pan of water to the boil and cook the kale for 1 minute, then drain well.
  6. Serve the soup topped with the kale and a grind of black pepper.