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Protein Packed Moroccan Spiced Soup
Protein Packed Moroccan Spiced Soup

Protein Packed Moroccan Spiced Soup

with Lentils, Chickpeas and Dukkah

Recipe Development Team
Recipe Development TeamPublished on August 22, 2019

Tangy, sweet and fragrant, our protein-packed moroccan-spiced soup will certainly inject a little spice into your evening thanks to the medley of North African spices including cumin and ras-el-hanout. The soup is made with lentils and chickpeas which are packing in protein, making this a super satisfying dish. Top with a dollop of cooling greek yoghurt, a sprinkling of fresh coriander and dukkah mix for some added spice and complementary nutty flavour.

Tags:
Low Salt
Spicy
Under 600 calories
Allergens:
Milk

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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

Ras-el-Hanout

75

Greek Style Natural Yoghurt

(Contains: Milk)

½

Green Chilli

100

Red Split Lentils

½

Ground Cumin

1

Yellow Pepper

1

Finely Chopped Tomatoes

1

Chickpeas

30

Tomato Puree

1

Smoked Paprika

1

Dukkah Mix

1

Vegetable Stock Powder

1

Red Onion

½

Coriander

Not included in your delivery

40000

Water

Nutritional information

Energy (kcal)516 kcal
Energy (kJ)2159 kJ
Fat12 g
of which saturates3 g
Carbohydrate71 g
of which sugars24 g
Protein28 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Knife
Medium Saucepan
Bowl

Cooking Instructions and Tips

Prep
1

Halve, peel and thinly slice the red onion. Halve the red and yellow peppers and discard the core and seeds. Chop into small pieces. Halve the chilli lengthways, deseed then finely chop. Drain and rinse the chickpeas in a colander. Roughly chop the bunch of coriander (stalks and all!).

Start the Soup
2

Heat a splash of oil in a large saucepan on medium-low heat and add the onion and pepper. Cook, stirring occasionally, until soft, 5-6 mins, then add the ground cumin, ras-el-hanout, smoked paprika, tomato puree and a pinch of chilli (careful - you can always add more later!) Cook for 1 minute. Season with salt.

Add the Stock
3

Stir in the lentils and chickpeas. Add the finely chopped tomatoes and water (see ingredients for amount) together with the vegetable stock powder. Stir to dissolve the stock powder and bring the mixture up to the boil.

Cook the Lentils
4

Once the lentils are boiling, lower the heat to medium low and simmer for 20-25 mins or until the lentils are soft, stirring occasionally. Tip: If the lentils need a little longer to cook, that's fine, just keep bubbling away. Add a splash of water if you feel it needs it.

Finish Up!
5

When the soup is cooked, season to taste with salt and pepper if needed. Stir through half the coriander.

Serve
6

Serve the spiced Moroccan soup in bowls with the remaining coriander sprinkled over. Dollop on some Greek yoghurt and finish with a sprinkling of dukkah. Add a sprinkle of the remaining chilli, if you want an extra kick. Enjoy!

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