Protein Packed Moroccan Spiced Soup

Name: Protein Packed Moroccan Spiced Soup with Lentils, Chickpeas and Dukkah
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 Red Onion; 2 Bell Pepper; ½ Green Chilli; 1 Chickpeas; ½ Coriander; 1 Ground Cumin; 1 Ras-el-Hanout; 1 Smoked Paprika; 30 Tomato Puree; 100 Red Split Lentils; 1 Finely Chopped Tomatoes; 1 Vegetable Stock Powder; 75 Greek Style Natural Yoghurt; 1 Dukkah Mix; 400 Water

with Lentils, Chickpeas and Dukkah

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Tags:

Veggie

•Spicy

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

Red Onion

Bell Pepper

(May contain traces of: Sellerie)

Green Chilli

Chickpeas

Coriander

Ground Cumin

Ras-el-Hanout

Smoked Paprika

Tomato Puree

100

Red Split Lentils

Finely Chopped Tomatoes

Vegetable Stock Powder

Greek Style Natural Yoghurt

(Contains: Milk)

Dukkah Mix

Not included in your delivery

400

Water

Nutritional information

Energy (kcal)553 kcal

Energy (kJ)2314 kJ

Fat13 g

of which saturates3.6 g

Carbohydrate76.2 g

of which sugars26.4 g

Protein29.1 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Colander

•Knife

•Medium Saucepan

•Bowl

Instructions

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!).

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.

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.

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.

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

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!