Moroccan butternut and lentil soup

Moroccan butternut and lentil soup with sweet chermoula oil. A rich and comforting soup. The sweet chermoula oil is optional, but it does provide a beautiful hot and sweet counterbalance to the soup.

500 g organic butternut squash, peeled and chopped into chunks
100 g organic red lentils, rinsed and drained in a sieve
1 onion, chopped
2 cloves garlic, finely chopped
50 g dried apricots
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1-2 tbsps harissa paste (the more harissa the hotter the soup!)
1 tsp sea salt
½ tsp freshly milled black pepper
1.2 l vegetable stock
2 tbsp extra virgin olive oil

For the Sweet Chermoula Oil:
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
2 tsp paprika
pinch ground turmeric
pinch cayenne pepper
1 garlic clove, finely chopped
pinch sea salt
1 tbsp organic maple syrup
60 g extra-virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →