Moroccan Lentil Soup with Feta and Herbs

A recipe by Charlotte Pike

Serves 6


3 tbsp olive oil

1 red onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp ground cumin

½ tbsp ground coriander

1 tbsp ras al hanout

275g red lentils

400g can chopped tomatoes

1.2 litres chicken or vegetable stock

Optional extras

To serve, crumbled feta and flat leaf parsley or coriander leaves and a squeeze of fresh lemon juice


Heat the oil in a heavy pan and sauté the onion and celery until tender but not browned. Add the garlic and spices and cook for 1 minute, then add the remaining soup ingredients.. Bring to the boil, reduce to a simmer and cook for 30 minutes, or until the lentils become a purée. Taste, adjust the seasoning and serve.