Moroccan · Lunch
Harira-style lentil and chickpea soup
A warming Moroccan soup of red lentils, chickpeas and tomato with cumin and coriander.
- Calories
- 564 kcal
- Protein
- 28 g
- Carbs
- 82 g
- Fat
- 14 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 60 g Red lentils (masoor dal)
- 150 g Chickpeas (tinned, drained)
- 150 g Chopped tomatoes (tinned)
- ½ onion Onion
- 40 g Celery
- 2 cloves Garlic
- ½ tbsp Olive oil
- ¾ tsp Ground cumin
- ¼ tsp Turmeric
- 5 g Coriander
- ¼ tsp Salt
Method
- Warm the oil and cook the onion and celery for 8 minutes until softened.
- Add the garlic, cumin and turmeric and cook for a minute.
- Stir in the lentils, chickpeas and tomato tin, cover with plenty of water and simmer for 25 minutes until the lentils are tender.
- Season and finish with coriander.
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