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Pumpkin and Red Lentil Moroccan soup

By Sara Conforto


Preparation : 15 min Resting : -
Cooking : 45 min Equipment :
Difficulty :
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Serves 6 :
500 g pumkin
1 onion, peeled
1 tablespoon ginger powder or fresh piece of ginger 2cm peeled Fresh coriander
1 bunch Fresh coriander
1 cup red split lentils
1 green or red apple cored
1 tablespoon ras el hanout
1 teaspoon harissa paste
2 tablespoon olive oil
3 cups of vegetable stock
Greek yoghurt, to serve
1Clean and peel the pumpkin also remove the seeds, cut the pumpkin into pieces or grate the pumpkin using the FOOD PROCESSOR setting and disk no. 4.
2Core the apple and also use the FOOD PROCESSOR setting and disk no. 4 to be grated
3In the metal bowl chop the onion, garlic and fresh ginger on EXPERT, speed 13, 20 sec (until finely chopped (depends how big the onion, garlic & ginger). Scrape down the side of the metal bowl and then add the oil.
4Select EXPERT, 5min/Speed 2A/110°C and sweat the onions, garlic & ginger half way through the time add the harissa paste and ras el hanout and continue cooking.
5Add the pumpkin, red split lentils, chopped coriander leaves and stem (reserve some for decoration) liquid stock, ensure the stock covers the pumpkin.
6Select CREAMED SOUP programme and change the time setting to 40 minutes and press Auto.
7Serve with yogurt and fresh coriander leaves
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