Moroccan Spiced Soup

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Feeds 4 - Ready in 6 hours 20 minutes

Vegan - Gluten Free

Low in saturated fat, this vegan and gluten free soup is packed full of colourful veg - try batch cooking for a quick and easy lunch


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  • 2 tbsp Co-op olive oil

  • 1 large onion, diced

  • 1 tsp ground cinnamon

  • 2 tsp ground coriander

  • 1 tsp smoked paprika

  • 2 tsp ground cumin

  • 2 Co-op sweet pointed peppers, diced

  • 400g can Co-op chopped tomatoes

  • 100g Co-op dried red split lentils

  • 1 large sweet potato, peeled and diced

  • ½ x 160g pack Co-op sliced curly kale


  1. Heat the oil in a pan and fry the onion for 3-4 mins, until softened

  2. Stir in the cinnamon, coriander, paprika and cumin, season, then cook for 2 mins

  3. Add the peppers, tomatoes and 600ml boiling water, then bring to a simmer

  4. Carefully transfer to a slow cooker set on medium, then stir in the lentils and sweet potato. Cook for 6 hours

  5. When you’re ready to serve, bring a pan of water to the boil and cook the kale for 1 minute, then drain well

  6. Serve the soup topped with the kale and a grind of black pepper