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