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    Moroccan-style carrot soup

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes

    Serves: 4

    Ingredients

    100g red split lentils, thoroughly rinsed
    500g pack Waitrose Chantenay Carrots, scrubbed and trimmed
    1½ tbsp olive oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    1 large leek, trimmed, halved and finely sliced
    2 tbsp Cooks’ Ingredients Ras El Hanout
    1 litre Cooks’ Ingredients Fresh Vegetable Stock
    ¼ tsp ground cumin
    ½ tsp maple syrup
    1 unwaxed lemon, zest and juice
    4-6 tbsp non-dairy yogurt alternative
    Small handful coriander leaves and a pinch of zaatar, to serve

    Method

    1 Preheat the oven to 220ºC, gas mark 7. Soak the lentils in a bowl of water. Meanwhile, slice 3/4 of the carrots into rounds and cut the rest in half lengthways; set both aside.

    2 Heat 1 tbsp oil in a large pan over a medium-high heat. Add the onion and garlic and a pinch of salt and sweat for 5 minutes, then add the leek and carrot rounds and sweat for another 5 minutes. Add the ras el hanout and cook for a minute more, then stir in the drained lentils and the stock. Simmer for 30 minutes or until the lentils are soft.

    3 Meanwhile, toss the halved carrots with the remaining ½ tbsp oil on a small nonstick baking tray and roast for 10 minutes. Toss with the cumin, maple syrup and a pinch of salt and roast for another 10 minutes until caramelised. In a small bowl, mix the lemon zest and non-dairy yogurt alternative with a pinch of salt.

    4 Squeeze the lemon juice into the soup and season if needed. Divide between bowls, topping with the lemon yogurt, carrots, coriander leaves and a pinch of zaatar.

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    Cook’s tip
    Soaking the lentils while you sweat the vegetables will help them to cook more quickly in the soup.

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