Ingredients
Moroccan Lentil Soup:
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
2 cloves garlic, crushed
1 tablespoon tomato paste
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 litre (4 cups) vegetable stock
1 x 400g can diced tomatoes
1 x 400g can chickpeas, drained
1 x 400g can brown lentils, drained
150g baby spinach leaves or shredded kale
Garlic Yogurt:
1 cup Vitasoy Greek Style Soy Yogurt – Plain
3 cloves garlic, crushed
1 tablespoon olive oil, extra
Method
- Heat the oil in a large saucepan over medium heat. Add the onion, carrot and garlic and cook, stirring, for 5 minutes or until softened. Add the tomato paste and spices and cook for a further 1 minutes. Add the stock, tomatoes, chickpeas and lentils and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until slightly thickened. Sir in baby spinach and remove from heat.
- Meanwhile, make the garlic yogurt by mixing yogurt, garlic and olive oil. Season well to taste.
- Ladle soup into serving bowls and top with garlic yogurt. Serve.
