Moroccan · Spice blend
Moroccan Lentil Soup Spice Blend
A purpose-built blend for lentils and pulses: cumin and ginger for depth, turmeric for colour, and a little smoked paprika for body. Stir it into the pot and a plain bag of lentils tastes like a Marrakech kitchen.
- Prep
- 4 min
- Cook
- 0 min
- Total
- 4 min
- Serves
- 14
- Level
- Easy
Ingredients
- 1 tbsp ground cumin
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
Method
- 1
Mix
Combine all the spices until even.
- 2
Use
Bloom 1 tablespoon in oil with onions at the start of a lentil soup for six.
- 3
Store
Keep the rest airtight for the next pot.
Chef's tips
- Blooming the blend in oil before adding the lentils and water deepens the flavour noticeably.
- Finish the soup with lemon juice and fresh coriander to brighten the earthy spices.
Frequently asked questions
Which lentils work best?
Brown or green lentils hold their shape for a hearty soup; red lentils break down into a smooth, thick bowl. The blend suits both.