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Moroccan lentil and chickpea soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a comforting bowl of Moroccan lentil and chickpea soup garnished with fragrant coriander.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 2.50 gm ground ginger
  • 1.25 gm ground cinnamon
  • 50g rice
  • 120.00g lentils
  • 1020.00 gm (1 litre) chicken style liquid stock or vegetable liquid stock
  • 200g can chickpeas, rinsed, drained
  • 150g broad bean
  • 125.00 ml coriander leaves
  • Crusty bread, to serve
Instructions:
  • In a large saucepan over medium heat, sauté onion, carrot, and celery in oil until onion softens, about 5 minutes. Stir in cumin, coriander, ginger, and cinnamon, and cook until aromatic, about 1 minute. Add rice and lentils, then pour in stock and bring to a boil. Reduce heat to medium-low, cover loosely, and cook for 15 minutes, stirring occasionally, until rice and lentils are tender.
  • Mix in the chickpeas and broad beans until well-combined. Take the saucepan off the heat. Season with salt and pepper to taste.
  • Divide the soup into individual serving bowls. Garnish with fresh coriander and serve promptly with crusty bread on the side, if desired.

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