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Moroccan Lentil & Chickpea Soup
2017-06-29- Cuisine: Moroccan, Winter Ideas
- Course: Starter
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Cook Time : 1:05 h
- Ready In : 1:05 h
Ingredients
- 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
Method
Step 1
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.
Step 2
Add the cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes.
Step 3
Add tomatoes, lentils, chickpeas, carrots and stock. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve with Greek-style yoghurt and garnished with lemon slices, peanuts and fresh coriander.
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