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Spicy Moroccan Soup

Yields10 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Metabolic boosting chilli and spices are combined with fibre rich beans and pulses in this spicy soup.

 2 tbsp olive oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 1 tsp finely chopped ginger root
 1 tbsp turmeric
 2 tbsp harissa paste
 3 carrots, peeled and diced
 1 leek, finely diced
 3 400g tins of chopped tomatoes
 1 l vegetable stock
 2 400g tins of chickpeas, drained
 300 g red lentils, rinsed
 1 handful of coriander leaves, chopped
 1 handful of mint leaves, chopped

Heat 2 tbsp olive oil in a large pan. Add onion and cook for 5 minutes until soft.


Add carrot and leeks and continue to cook for 5 minutes stirring occasionally


Add the garlic, ginger, turmeric and harissa paste and cook for 1 minute.


Tip the lentils into the pan and stir to coat.


Pour over the vegetable stock and tinned tomatoes, bring to the boil and simmer vigorously for 10 minutes.


Add the chickpeas and simmer for a further 20 minutes until lentils are soft and cooked


Add coriander, mint and season before serving

Nutrition Facts

Servings 10