Spiced Moroccan Lentil and Chickpea Soup
A spiced lentil and chickpea soup with a tomato base and fresh herbs, finished with yoghurt for balance.
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Servings 4
Ingredients
- 1 × 400 g tin chopped tomatoes
- 100 g red lentils rinsed
- 1 × 400 g tin chickpeas ≈240 g drained
- 120 g onion thinly sliced
- 1 tbsp tomato purée
- 30 g fresh coriander chopped (stalks and leaves separated)
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cloves
- 500 ml vegetable stock
- 150 g Greek yoghurt or Sour Cream optional
- A few drops Tabasco optional
- 2 wholemeal pittas
- Salt to taste
- Olive oil for cooking
Instructions
Prep
- Slice onion
- Drain and rinse chickpeas
- Chop coriander, separating stalks and leaves
Build flavour
- Heat 1 tbsp olive oil in a pan over medium heat
- Add spices and cook for ~1 minute
- Add onion and cook for ~5 minutes until soft
- Add coriander stalks and cook for 1 minute
- Season lightly
Add base
- Add chopped tomatoes and tomato purée
- Pour in vegetable stock and stir well
Cook lentils
- Add rinsed lentils
- Simmer for ~10 minutes
Finish
- Add chickpeas and half the coriander leaves
- Cook for another ~10 minutes until slightly thickened
Serve
- Taste and adjust seasoning
- Add Tabasco if using
Serve with:
- remaining coriander
- greek yoghurt or sour cream (optional)
- toasted pitta