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 the Head Chef recent trip to the Atlas Mountains where he spent time with the nomadic Berbers.
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 conflict 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.
Finely Chopped Tomatoes
KNORR Vegetable Stock(ContainsCelery)
Red Split Lentils
Ciabatta(ContainsCereals containing Gluten)
Greek Style Yoghurt(ContainsMilk)
Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all!)
Heat a splash of oil in a large saucepan on medium-low heat, add the onion and fry until soft, 4-5 mins. Add the ground cumin, ras-el-hanout and smoked paprika, cook for a minute and season with salt.
Add the finely chopped tomatoes, tomato purée and water (see ingredients for amount) together with the vegetable stock pot. Stir to dissolve and bring the mixture to the boil.
Add the red lentils and chickpeas to the soup. Simmer until the lentils are soft, 20-25 mins. Tip: If the lentils need a little longer to cook, that's fine!
Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, preheat your grill to high. Cut the ciabatta in half, pop on a baking tray cut side up, drizzle with olive oil. Season with salt and pepper and and toast under your grill until golden, 3-4 mins.
Serve the spiced Moroccan soup in bowls with the coriander sprinkled over and a spoon of Greek yoghurt and serve with the ciabatta on the side. Enjoy!