Moroccan Spiced Lentil & Chickpea Soup
Ingredients
- 1 large onion roughly chopped
- 2 tbsp olive oil
- 3 garlic cloves sliced
- 2 celery chopped into small dice
- 2 carrots chopped into small dice
- 1 tsp cumin seeds
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes optional
- 5 tomatoes roughly chopped
- 1 litre vegetable stock
- 200 g red split lentils washed
- 1 tbsp harissa
- 1 can chickpeas drained
- 3 handfuls coriander chopped roughly
- 1 tsp sea salt
- Tahini dressing
- Juice 1 lemon
- 1 tbsp tahini
- 3 tbsp water
- 1/2 sea salt
- black pepper
Instructions
- In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
- Add in the garlic, celery and carrot. salt, Stir to combine and cook for a 2-3 minutes or so. Add the spices and stir until the veg is coated.
- Now add the chopped tomatoes, allow them to soften a little. Next add the stock, lentils and harisa. Simmer for 10 minutes covered then remove the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine. Season well.
- To make the tahini dressing;
- Add all the ingredients to a mini chopper and blitz until creamy.
- To serve, Drizzle with tahini dressing, coriander and chilli flakes.