Moroccan lentil and chickpea soup
Serves 4
Prep time: 15 minutes
Cooking time: 1hr
Ingredients:
2-3 tbsp olive oil
2 onions, halved and thinly sliced.
2 sticks of celery, cut into thickish chunks
2 carrots, sliced
1/2 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
2 x 400g tins chopped tomatoes
3 cloves of garlic, crushed
1 cup puy lentils
3 pints vegetable stock
400g tin of chickpeas, drained
1 cup broad beans (frozen or fresh)
1 bunch fresh coriander, finely chopped
1 bunch fresh flat-leaf parsley, finely chopped.
1/2 bag of fresh baby spinach
zest and juice of 1 unwaxed lemon (preferably organic).
1/4 cup of mixed seeds (pumpkin, flax, hemp and sesame).
Method:
1. Heat the olive oil in a large pan and fry onion, celery and carrot for roughly 10-15 minutes until soft.
2. Add ginger, turmeric, cinnamon & tomatoes, stir in lentils and add all the stock.
3. Bring to the boil, cover, reduce heat and simmer for roughly 25 minutes or until lentils are tender.
4. Stir in the garlic, chickpeas & broad beans, bring back to the boil & simmer, covered for a further 15 minutes.
5. Add the 3/4 of the chopped herbs and the spinach and season to taste. ladel into bowels.
6. Sprinkle the remaining herbs on top of the soup along with the mixed seeds, lemon zest and finish with a squeeze of lemon juice if desired. Serve