Spiced Moroccan Lentil and Chickpea Soup

Nutrition per serving

Calories629 kcal
Protein30.5 g
Carbs101 g
Fats12.8 g
Saturated Fat1.6 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.8 g
Sugars15.7 g
Fiber23.4 g
Sodium2,320 mg

Ingredients

Red Onion
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained
Fresh Coriander
Ground Cumin
Ground Cloves
Sweet Smoked Paprika
Chopped Tomatoes (canned)
Tomato Puree
Vegetable Stock Cube
Red Split Lentils
Whole Wheat Pita Bread
Olive Oil
Preparations
1. Peel/finely slice the onion into half-moon shapes.

2. Rinse the lentils under cold running water for a minute.

3. Drain/rinse the chickpeas in a sieve.

4. Roughly chop the coriander and separate the stalks from the leaves.

5. Boil water in a kettle. (250ml)

Cooking Instructions
1. In a frying pan, heat ½ a tbsp of olive oil over medium-low heat. Add the cloves, cumin and sweet paprika and cook for 30 seconds before adding the onions and cook for about 3 minutes until softened. Stir in the coriander stalks with a pinch of salt and cook for 30 seconds.

2. Add the tomato purée, tinned tomatoes with 250ml of boiling water and the stock pot. Stir to combine.

3. Add the lentils and simmer for 10 minutes before adding the chickpeas with half the coriander leaves and cook a further for 5-8 minutes until thickened. Season with a pinch of salt to taste.

4. Meanwhile, place the pita under the grill for a few minutes on each side until lightly toasted.

5. Serve the soup in a bowl with a sprinkle of the remaining coriander on top. Use the pita for dipping.