This warming Moroccan-Spiced Sweet Potato And Lentil Soup is a fantastic dish for a cold winter day. It is not only nourishing and bursting with oriental flavours but also vegan and gluten-free. Best of all, it is easy to make, perfect for batch cooking and a real crowd-pleaser.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the onion and carrot and fry for about 4 minutes. Now, stir in the garlic and ginger and fry for another minute.
Combine the remaining olive oil with all the spices except for the salt and pour it into the pot. Give it a good stir so that it won't stick to the pot.
Add the vegetable broth, plum tomatoes, puy lentils, sweet potatoes and preserved lemon. Season with salt to your taste.
Bring it to a boil, then reduce the heat and let simmer for about 30 minutes or until the sweet potatoes are nice and soft.
Sprinkle with coriander and serve immediately.
Notes
This recipe is perfect for batch cooking and freezes well. You can adjust the viscosity to your liking by adding more or less vegetable broth. If you want to learn more about how to thicken soup without flour check out this post about 5 simple ways to thicken soup without flour.