Moroccan Lentil & Chickpea Soup2017-06-29
- Servings : 6
- Cook Time : 1:05 h
- Ready In : 1:05 h
- 2 tbsps butter
- 2 onions, chopped
- 1 celery stick, chopped
- 1 tsp ground cinnamon
- 1⁄2 tsp turmeric
- 1⁄2 tsp salt
- 1⁄2 tsp ground pepper
- 1⁄4 tsp ground ginger
- 1⁄4 tsp hot pepper sauce
- 1 pinch saffron, crumbled
- 800g can diced tomatoes, puréed
- 200g brown lentils
- 400g chickpeas, drained
- 100g carrots, chopped
- 1 litre vegetable stock
- 25g vermicelli, broken (or orzo or other small pasta)
- 2 tbsps flour
- 2 tbsps fresh parsley
- 2 tbsps fresh coriander plus extra for garnish
- 60ml lemon juice
In a large heavy saucepan, melt the butter over medium heat. Stir in the onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
Add the cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes.
Add tomatoes, lentils, chickpeas, carrots and stock. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
Stir in the pasta and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk the flour and 250ml water until smooth.
Whisk the flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
Stir in the parsley and coriander, and all of the lemon juice. Taste and adjust seasoning, adding up to 1⁄2 teaspoon more salt if needed.
Serve with Greek-style yoghurt and garnished with lemon slices, peanuts and fresh coriander.