Spiced Moroccan Soup
with Lentils & Chickpeas
They say 'you can lead a camel to water but you can’t make him drink'. We’re pretty sure if you led him to this steaming bowl of Moroccan soup, you wouldn’t have a problem! This recipe is inspired by the Head Chef recent trip to the Atlas Mountains where he spent time with the nomadic Berbers.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
KNORR Vegetable Stock
1
Ras-el-Hanout
75
Greek Style Natural Yoghurt
(Contains Milk)
2
Ciabatta
100
Red Split Lentils
1
Finely Chopped Tomatoes
1
Chickpeas
30
Tomato Puree
1
Smoked Paprika
1
Red Onion
1
Ground Cumin
1
Coriander
Not included in your delivery
400
Water
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all!)
Heat a splash of oil in a large saucepan on medium-low heat, add the onion and fry until soft, 4-5 mins. Add the ground cumin, ras-el-hanout and smoked paprika, cook for a minute and season with salt.
Add the finely chopped tomatoes, tomato purée and water (see ingredients for amount) together with the vegetable stock pot. Stir to dissolve and bring the mixture to the boil.
Add the red lentils and chickpeas to the soup. Simmer until the lentils are soft, 20-25 mins. Tip: If the lentils need a little longer to cook, that's fine!
Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, preheat your grill to high. Cut the ciabatta in half, pop on a baking tray cut side up, drizzle with olive oil. Season with salt and pepper and and toast under your grill until golden, 3-4 mins.
Serve the spiced Moroccan soup in bowls with the coriander sprinkled over and a spoon of Greek yoghurt and serve with the ciabatta on the side. Enjoy!
