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Protein Packed Moroccan Spiced Soup

Protein Packed Moroccan Spiced Soup

with Lentils & Chickpeas and Dukkah

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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 Head Chef Patrick’s recent trip to the Atlas Mountains where he spent time with the nomadic Berbers.

Tags:Spicy
Allergens:CeleryMilkNutsSesamePeanuts
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

½ unit(s)

Green Chilli

1 pack(s)

Chickpeas

½ bunch(es)

Coriander

½ pot(s)

Ground Cumin

1 pot(s)

Ras-el-Hanout

1 pot(s)

Smoked Paprika

1 sachet

Tomato Puree

100 grams

Red Lentils

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Vegetable Stock Powder

(ContainsCelery)

75 grams

Greek Yoghurt

(ContainsMilk)

1 pot(s)

Super Dukkah Mix

(ContainsCelery, Nuts, Sesame, Peanuts)

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2171 kJ
Energy (kcal)519 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate71 g
of which sugars24.0 g
Dietary Fiber1 g
Protein28 g
Salt1.99 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Colander
Cutting board
Knife
Saucepan
Bowl
Instructionsarrow up iconarrow up icon
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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!).

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.

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.

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.

5

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

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!