Made Espresso Bar’s owners (and all-round dynamic duo) Michelle Burns and Kate Bloomfield share a killer recipe from the MEB repertoire that’s bound to delight on chillier days.
Honest, wholesome and simple is the mantra at Made Espresso Bar, and their Moroccan Lentil Soup with Preserved Lemon ticks all the boxes and is one of their go-to classics – a great winter warmer that’s both hearty and nourishing.
Shopping List
- A good glug of olive oil
- 1 onion, chopped
- 1 stalk of celery, chopped
- 2 carrots, chopped into half rounds
- 1 large red capsicum, chopped
- 2 cloves of garlic, crushed
- Knob of ginger, microplaned/grated
- 2 red kumara, diced
- 1 ½ cups beluga black lentils, rinsed
- 2 tins of diced tomatoes
- 1 Tb tomato paste
- 2 L vegetable stock
- 1 preserved lemon, pith removed and chopped
- Bunch of kale or spinach, washed and chopped
- Bunch of fresh coriander, roughly chopped
- Coconut/Greek yogurt (optional for serving)
Spice mix
- 2 Tb garam masala
- 1 tsp cardamom powder
- 1 Tb turmeric powder
- 1 tsp chilli flakes
- 1 tsp cumin powder
- 1 tsp coriander powder
Making It Happen
In a bowl, combine the spices and put to the side. Heat the olive oil in a stock pot. Add onions, carrots, celery and capsicum and sauté until golden and tender, about 7 minutes, on a medium heat. Add the garlic, ginger and spice mix and sauté until fragrant, about 1–2 minutes. Add the rinsed lentils and kumara so they get a nice coating of the spices, then add the stock, tinned tomatoes, tomato paste and preserved lemon. Bring to the boil, then turn the element to a low heat and let it simmer for about 20–25 minutes until the lentils are cooked. Stir occasionally to make sure the lentils aren’t catching on the bottom. Throw in the kale or spinach with a few minutes to go so it becomes lightly blanched. Season with salt and pepper and garnish with the fresh coriander and/or yogurt.