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Moroccan Chickpea Lentil Soup

Moroccan Chickpea Lentil Soup

Georgina Burgess
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner, Lunch
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 sticks celery diced
  • 4 cloves garlic crushed
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tbsp harissa paste
  • 200 grams dried red lentils
  • 1.5 L vegetable stock
  • 1 400g can chickpeas drained and rinsed
  • 1 small lemon juiced (or half a big one)
  • 1 large handful fresh coriander chopped

To serve

  • Good quality bread and butter
  • Fresh coriander for topping
  • Coconut yoghurt or natural yoghurt for topping

Instructions
 

  • Heat the oil in a large pan over a medium-high heat. Add the onions, carrots and celery and saute for 5 minutes, before stirring in the garlic and spices and cooking for a further couple of minutes, stirring constantly.
  • Add in the lentils, harissa paste and vegetable stock and bring to the boil, then reduce and simmer for 15 minutes, before adding the chickpeas. Cook for 5 more minutes.
  • Stir in the lemon juice and coriander, taste test and add salt if needed. Serve with a little coconut yoghurt, fresh coriander and a hunk of bread and butter. Enjoy! If preparing in advance, this soup will last 5-6 days in the fridge.