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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:CeleryGlutenSoyaMilk

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

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 pack(s)

Chickpeas

1 bunch(es)

Coriander

½ pot(s)

Cumin

1 pot(s)

Ras-el-Hanout

1 pot(s)

Smoked Paprika

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Tomato Puree

1 pot(s)

KNORR Vegetable Stock

(ContainsCelery)

100 grams

Red Split Lentils

2 unit(s)

Ciabatta

(ContainsGluten, Soya)

75 grams

Greek Yoghurt

(ContainsMilk)

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2707 kJ
Energy (kcal)647 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate100 g
of which sugars20.0 g
Protein32 g
Salt3.91 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
Cutting board
Knife
Sieve
Saucepan
Spoon
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
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1

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

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.

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.

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!

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.

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!