This soup is a real favourite in our household. It’s so warming with a subtle complexity from the spices, which add interest and layers of flavour. I have Keesje and Olly at Burmieston to thank for the inspiration here. I enjoyed this soup at their gorgeous home in Perthshire, and attempted to recreate it when I returned home. It’s a recipe I turn to time and time again, and I hope you will, too.
Moroccan-inspired Lentil Soup
3 tbsp olive oil
1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 ½ tbsp ground cumin
½ tbsp ground coriander
1 tbsp ras el hanout
275g red lentils
400g can chopped tomatoes
1.2 litres chicken or vegetable stock
To serve, crumbled feta and flat leaf parsley or coriander leaves and a squeeze of fresh lemon juice
Heat the oil in a large saucepan and gently fry the onion until tender but not browned. Add the garlic and spices and cook for a minute, and then add the lentils, tomatoes and stock. Bring to the boil, and then reduce to a simmer and cook for around thirty minutes, or until the lentils become tender. Taste, adjust the seasoning and serve, topped with feta and herbs, and a squeeze of lemon juice.