Moroccan Chick Pea & Lentil Soup

July 9, 2020

This chickpea & lentil soup is inspired by Harira – a traditional Moroccan soup consisting of pulses, vegetables, and fragrant spices. Although this is a vegetarian version, you can also add  meat or chicken to your liking. For best results you will need a good stock pot with a thick bottom and lid. For the ultimate in comfort food, serve with fresh, warmed bread on the side.

 

Ingredients

1 1/2 tbsp Nuttelex plant based butter

2 tbsp tomato paste

1 onion, finely diced

5 garlic cloves, minced

2 carrots, peeled roughly diced

3 stalks celery finely sliced

2 tbsp ground cumin

1 1/2 tsp cinnamon ground

2 tsp smoked paprika

1/2 tsp nutmeg ground

1/2 red chilli sliced

1/2 tsp ginger grated

1/2 tsp saffron threads

4 large tomatoes, roughly chopped

800 ml vegetable stock

1 1/2 cups cooked chickpeas

1/2 cup green lentils, uncooked

1/2 cup quinoa, uncooked

1/3 cup each of fresh coriander and parsley, finely chopped

1 lemon juiced

1 pinch salt

1 pinch pepper

1/2 cup dry roasted peanuts

1 dollop sour cream or yoghurt for serving

Directions

1Saute onion, carrots and celery with Nuttelex and a dash of salt in your chosen soup pot (with lid) and cook on low heat for 5-10 minutes until soft.

2Add garlic, spices and tomato puree, then turn up the heat and cook for 3-5 minutes.

3Next, add tomatoes, stock, chickpeas, lentils and quinoa and allow to simmer then reduce heat and cover with lid.

4Continue to cook for 30-45 minutes, stirring occasionally and adding water as needed.

5The soup is ready when vegetables are cooked through and lentils are tender.

6Lastly, remove pot from heat and adjust seasonings to taste before adding the fresh herbs and lemon juice. Give a light stir and add a dollop of yoghurt or sour cream and a sprinkle of roasted dry peanuts before serving.

7Enjoy with fresh crusty bread lightly buttered with Nuttelex

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