Spicy Moroccan Lentil & Vegetable soup

My hubby is a big fan of bread with soup. He especially likes soups with big flavours. 
As someone who doesn't use onion or garlic in my cooking, it's challenging to make up for flavours in foods so that DH can enjoy them. I find using lots of fresh herbs and spices usually do the trick. Here is a soup with massive flavour and all the good things to nourish our bodies. It's definitely something that we now have on a regular basis!

Ingredients

• 20g Olive oil
• 1 tsp: ground ginger, coriander, cumin, paprika
• 1/2 tsp ground pepper, cinnamon, tumeric, chilli powder/flakes (add more if you like it spicy)
• 600g water (depending on how thin/thick you like the soup)
• 2 tbsp Vegetable Stock Concentrate
• 200g red lentils (or Dal, or a combination)
• 700-800g (approx. 5) tomatoes
• Big handful of broccoli and cauliflower florets - or whatever other vegies you have in the fridge at the time
• Salt and Pepper to taste
• Coriander, coarsely chopped (optional)

Method

1. Add oil and spices to TM bowl and cook for 1 minute, 100°C, speed 1 to release flavours
2. Add stock, water, pulses and veggies. Cook for 15-20 minutes, 100°C on REVERSE speed 1
3. Transfer it to the TM server bowl with the lid on to let it thicken (or have it as is)
4. Season with salt and pepper to taste and serve in bowls with coriander sprinkled on top

Serve with slices of freshly baked bread

 

Above: Made with Tomatoes, Broccoli, Cauliflower and Lentils
Below: Made with Tomatoes, Mushrooms, Carrots and Dal