Recipe

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  • 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.

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