Moroccan harira-style chickpea and lentil soup
A spiced Moroccan-style soup of lentils, chickpeas and tomatoes with cinnamon and fresh herbs. Lunch for the week.
- Time50 min
- LevelEasy
- Costabout £0.57 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion, celery and carrots for 8 minutes until soft.
8 min - 2
Stir in the garlic, cumin, cinnamon, turmeric and ginger and cook for 1 minute.
1 min - 3
Add the lentils, chickpeas, tomatoes, tomato purée, water and stock cube. Bring to the boil.
- 4
Simmer for 30 minutes, stirring now and then, until the lentils are soft and the soup is thick.
30 min - 5
Stir in the coriander, parsley and lemon juice. Taste and add more lemon if you like.
- 6
Serve hot. It thickens as it sits, so loosen with a splash of water when reheating.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.