Moroccan Lentil and Silverbeet Soup

Vegetarian , Vegan


Olive oil (Dunford Grove) 

1 onion

2 cloves garlic (Ettrick Gardens, Rosedale) 

1 tbsp ground cumin

2 tsp ground coriander

2 tbsp tomato paste

1 tbsp fresh ginger grated

2 tsp smoked paprika

½ tsp turmeric

½ tsp cinnamon

2 carrots  (Caithness Farm, Ettrick Gardens) 

1 bunch of silverbeet (Ettrick Garden, Oamaru Gardens)

400g chopped tomatoes

9 cups liquid (water or veg stock depending on preference)

1 ½ cups brown lentils washed


Heat a pot and add a splash of olive oil

Peel and dice the carrots into cubes, finely chop the garlic and onion and sautee all together in the pot until softened. Add the spices and cook for 1 minute until fragrant, add the tomato paste and cook for a further minute before adding the stock, chopped tomatoes and lentils

Bring the soup to the boil and then reduce to a simmer

Cook until the lentils and carrots are cooked. Wash and finely chop the silverbeet, add to the soup and continue to cook for a few minutes

Check the seasoning and add salt and pepper to taste


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