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Middle Eastern Recipes

Spiced Moroccan Soup

Spiced Moroccan Soup

Spiced Moroccan Soup

with Lentils & Chickpeas

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

Tags:

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

1

KNORR Vegetable Stock

1

Ras-el-Hanout

75

Greek Style Natural Yoghurt

(Contains: Milk)

2

Ciabatta

100

Red Split Lentils

1

Finely Chopped Tomatoes

1

Chickpeas

30

Tomato Puree

1

Smoked Paprika

1

Red Onion

1

Ground Cumin

1

Coriander

Not included in your delivery

400

Water

Nutritional information

Energy (kcal)647 kcal

Energy (kJ)2707 kJ

Fat12 g

of which saturates3 g

Carbohydrate100 g

of which sugars20 g

Protein32 g

Salt3.9 g

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

Utensils

•Chopping Board

•Sieve

•Knife

•Medium Saucepan

•Spoon

•Baking Tray

•Bowl

Instructions

Prep time!

1

Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all!)

Start the Soup

2

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 Stock

3

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.

Cook the Lentils

4

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!

Toast the Ciabatta

5

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.

Finish and Serve

6

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!

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