Moroccan-Style Lentil Soup

Instructions

1. 1

   Rinse the 55 g of dried green or brown lentils. Slice the 60 g of onion, chop the 5 g of garlic, cut the 50 g of carrot into 5 mm dice and chop the 150 g of tomato.

2. 2

   Heat the 10 g of oil in a saucepan. Soften the onion and carrot for 5 minutes, add the garlic, two pinches of cumin, one of ginger and one of turmeric, then stir for 30 seconds.

3. 3

   Add the lentils and 500 ml of water, bring to a boil, then simmer covered for 25 to 30 minutes. The lentils should be almost tender.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.