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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
1

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

2

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

3

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

4

Tip the lentils into the pan and stir to coat.

5

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

6

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

7

Add coriander, mint and season before serving

Nutrition Facts

Servings 10