Recipe

  • Recipes
  • Moroccan Red Lentil and Apricot Soup

Moroccan Red Lentil and Apricot Soup

Cooking Instructions

Red Lentil and Apricot Soup

Gluten Free, Vegetarian, Dairy Free, Vegan

Method

  1. Reserve 4 apricots and roughly chop the rest.
  2. Heat 1 tbsp oil in a large saucepan and fry the onion for 4-5 minutes until golden.
  3. Add 1 1/2 tbsp harissa, lentils and chopped apricots and fry for 1 minute. Stir in the stock and bring to the boil. Cover and simmer for 15-20 minutes or until the lentils are tender. Puree with a stick blender until smooth.
  4. Divide the soup into 4 bowls. Mix the remaining harissa and oil together and drizzle over the soup. Slice the reserved apricots and scatter over the soup with some chopped coriander.

Ingredients

  • Prep: 10 minutes
  • Cook: 20-25 minutes
  • Serves 4
  • 150g Crazy Jack Organic Traditional Dried Apricots
  • 1 tbsp oil +2 tsp
  • 1 onion, roughly chopped (225g)
  • 1 1/2 tbsp harissa paste + 2 tsp
  • 250g pack Crazy Jack Organic Red Split Lentils
  • 1.4 litre vegetable stock
  • Chopped coriander to serve
  • Crazy Jack's tip
  • Use vegan vegetable bouillon powder for a vegan option. Add shredded cooked chicken at the end for a non-vegetarian option.

Stay in touch

If you don’t want to miss out on the latest updates from the Crazy Jack team,  make sure to sign up for our newsletter.

Loading

Love pictures? Us too!

Follow us on Instagram for all the latest pics from the Crazy Jack team