Ingredients
| 2 tablespoons olive oil | |
| 1 onion, chopped | |
| 1 carrot, chopped | |
| 3 cloves garlic, finely chopped | |
| 1 tablespoon ras el hanout | |
| 1 teaspoon ground cumin | |
| 1 teaspoon sea salt | |
| 1 chilli, green or red | |
| 100g (approx ½ cup) brown lentils | |
| 50g (approx ½ cup) rolled oats | |
| 1 medium potato (approximately 200g), peeled, cubed | |
| 1.5 litres vegetable stock | |
| 100g spinach, washed, chopped | |
| a really good handful of parsley, chopped | |
| a really good handful of coriander, chopped | |
| a small handful of sorrel leaves, shredded (optional) | |
| grated zest and juice of 1 lemon |
This lentil soup is a total comfort dish for cooler days and it’s a great vegan option. It’s lightly spiced and finished with plenty of greens and herbs – dill is an excellent addition. I have a flourishing patch of sorrel and I often add the shredded leaves to this, too.
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Instructions
| 1. | Heat the oil in a large saucepan, add the onion and carrot and fry gently until soft, approximately 10 minutes. |
| 2. | Add the garlic, ras el hanout, cumin, salt and chilli and fry for another minute. |
| 3. | Add the lentils, oats and potato and stir well through the mix. |
| 4. | Add the stock and bring up to a simmer. |
| 5. | Cook gently for 30-35 minutes or until the potatoes and lentils are cooked through. |
| 6. | If you are making this ahead you can make the soup up to this point then cool and refrigerate until required. |
| 7. | You might need to add more stock or water when reheating as it thickens as it cools. |
| 8. | Stir through the spinach and herbs, add the lemon zest and juice and season to taste. |
| 9. | Serve with pita or pide bread. |
Recipes & food styling Ginny Grant
Photography Aaron McLean
Styling Jessica Crowe