Spicy Moroccan Soup
This vibrant Moroccan-inspired soup is a quick, filling meal packed with aromatic spices and fresh herbs. The combination of chickpeas and green lentils provides a satisfying texture, while a squeeze of fresh lemon adds a zesty finish. Perfectly healthy and flavorful, it is a great family lunch served with warm toasted pitta.
Instructions
- 1
Heat olive oil (2 tbsp) in a large pan. Sauté onion (1) for 5 minutes until soft.
- 2
Add garlic cloves (2 clove) and fresh ginger root (1 tsp), cooking for another 1 minute.
- 3
Stir in ground cumin (1 tsp) and cayenne pepper (0.25 tsp). Add chopped tomatoes (400 g), vegetable stock (750 ml), and the zest of lemon (1). Bring to a boil, then simmer for 10 minutes.
- 4
Add chickpeas (400 g) and green lentils (390 g). Simmer for a further 10 minutes.
- 5
Stir in half the coriander (1 handful) and fresh mint (1 handful). Squeeze in the juice from lemon (1). Serve hot, topped with the remaining herbs and extra zest, accompanied by toasted pitta breads (4 white).
Nutrition Facts
Per portion