Spicy Red Lentil Soup with the flavors of Marocco

Ingredients

1 tbsp of tomato puree

2 tsp cumin powder

2 tsp of Ras el hanout powder

Olive oil

1 Red onion, chopped

1/2 Eggplant

1 tsp of Tahin or sesamseads

3 tsp Harissa or small piece of red chili peper, chopped.

200g Red split lentils, make sure that you rinse them until the water runs clear. 

1 L vegetable stock water

400 gram tomatoes, chopped in small blocks

200 gram can chickpeas, drained and rinsed 

small bunch coriander, roughly chopped.

Preparing.

1. Heat a large cooking pan with some olive oil.
2. And add the chopped red onion with some tomato puree and after that you can add the eggplant with the spices Ras el hanout, Cumin, Tahin, Coriander and Harissa.
3. Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil.
4.  
5. Simmer until the lentils have softened ( something like 20/30 min ).

6. Blend the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
7. Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve.