Moroccan Lentil Soup With Coriander Oil

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 large carrot, diced
• 2 garlic cloves, crushed
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 175 g red lentils, well rinsed
• 1 1/2 liters vegetable stock

For the coriander Oil

• 4 tablespoons olive oil
• 25 g fresh coriander, roughly chopped
• 1/2 garlic clove, crushed with
• 1 pinch sea salt
• 1 teaspoon lemon juice
• 1/4 teaspoon hot chili oil

Directions

1. 1

   Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.

2. 2

   Cover and sweat for 10 mins shaking the pan occasionally.

3. 3

   Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.

4. 4

   Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.

5. 5

   Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.

6. 6

   Reheat and serve with a swirl of the coriander oil on top.