moroccan red lentil soup

Soup!! One of my favourite things about the cooler weather. Meals for days and it’s an easy way to jam in lots of nutrients. 
I have lots of mums saying their kids won’t eat soup. Here are my tips:
- provide options such as grated cheese, yoghurt or light sour cream, dried herbs or fresh herbs as toppings they can add
- add small amounts of cheesy toast ‘croutons’ or mountain bread ‘chips’. 

​Ingredients:
1 red onion, diced 
1 bunch coriander
1 can chickpeas, drained
2 cans crushed tomatoes (low salt)
2 tbspn tomato paste 
3/4 cup red lentils (dried)
1/2 cup brown rice
2 teaspoons cinnamon 
1 capsicum, deseeded and diced
4 carrots, finely chopped (skin on)
1 sweet potato, cubed
2L low salt chicken stock

Method:
1. Saute onion and finely chopped coriander stalks (reserve leaves) until soft, add cinnamon and cook until fragrant.
2. Add tomato paste, cook 1 min.
3. Add all ingredients except coriander leaves.
​4. Bring to boil and simmer roughly 45 minutes until everything is cooked through. Scatter with coriander and serve.