Moroccan Minestrone

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 clove or 3g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garam Masala

  Badia

  3 tsp or 72g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• Tomatoes

  Diced - Safeway

  7 ½ oz or 213g

• Lentils

  Raw

  1 ³⁄₁₆ cup or 224g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Dinner rolls

  Plain, commercially prepared (includes brown-and-serve)

  1 roll (hamburger, frankfurter, onion roll or 43g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. For the soup: Preheat over to 350 degrees F. Heat some oil in a pot over medium-high heat. Add the onion, garlic, and celery and sauté for 3 minutes. Add the garam masala and cook for a further minute. Add the stock, diced tomatoes, and lentils to the dish and bring to the boil. Reduce heat to a simmer and add the cilnatro. Leave for 20 minutes.
2. For the bread: Slice the turkish rolls in half and place them in the oven for 5-7 minutes.
3. To serve: Divide the minestrone between bowls and offer a generous squeeze of lemon. Season with salt and pepper. Dunk your freshly baked bread into the soup and enjoy.