Moroccan Spiced Lentil & Chickpea Soup

Serves: 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

​

Ingredients

​Soup

• 1/2 Onion Roughly Chopped

• 1 Tablespoon Olive Oil 

• 2 Cloves Garlic Minced 

• 1 Celery Stick Diced

• 1 Carrot Diced 

• 1/2 Teaspoon Cumin Seeds 

• 1/4 Teaspoon Cinnamon 

• 1/4 Teaspoon Turmeric 

• 1/2 Teaspoon Smoked Paprika 

• 1/4 Teaspoon Crushed Chilli Flakes

• 3 Tomatoes Roughly Chopped 

• 500ml Vegetable Stock 

• 100g Red Split Lentils Washed 

• 1/2 Tablespoon Harissa Paste

• 1/2 Tin Chickpeas Drained

• 1 Cup Fresh Coriander Roughly Chopped

• 1/2 Teaspoon Seat Salt

Tahini Dressing​

• Juice 1/2 Lemon 

• 1/2 Tablespoon Tahini 

• 2 Tablespoons Water 

• 1/4 Teaspoon Sea Salt 

• Pinch Cracked Black Pepper

​

Directions

1. In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning. 

2. Add in the garlic, celery, carrot and salt, stir to combine and cook for 2-3 minutes or so. Add the spices and stir until the veg is coated. 

3. Now add the chopped tomatoes, allow them to soften a little.

4. Next add the stock, lentils  and harissa. Simmer for 10 minutes covered.

5. Meanwhile for the tahini dressing, Add all the ingredients to a blender and blitz until creamy. Remove the lid from the soup and simmer for a further 10 minutes.

6. Add the chickpeas and coriander (reserving a few leaves for garnish), stir to combine. 

7. Season to taste. Serve, drizzled with tahini dressing and garnish with reserved coriander leaves.

​

​

CREDIT: rebelrecipes.com