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Moroccan Lentil and Chickpea Soup

  • 6 Serves
  • 15 minutes
  • 30 minutes

A hearty spiced soup packed full of protein that will be sure to comfort and warm you up.



6 Serves*
1 small onion, diced
1 small carrot, diced
2 celery sticks, small dice
1/4 cup dried apricots, diced
2 tsp moroccan spice mix
2 tsp harissa paste
400 g canned lentils, drained and rinsed
400 g canned chickpeas, drained and rinsed
1000 ml salt reduced vegetable stock
400 g canned tomatoes
1 tbsp coriander leaves, chopped for garnish
extra virgin olive oil, for cooking
1 cup plain greek yoghurt
1/4 cup tahini
1 garlic, crushed
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. In a large pan over medium heat, add a drizzle of olive oil and onions and cook for 5-6 minutes until brown and softened. Add the celery, carrot, dried apricots, moroccan spice mix, and harissa. Stir to combine and cook for 2-3 minutes.
  2. Add the lentils, chickpea, tomatoes and vegetable stock. Bring to a boil, and then let it simmer for 20 minutes. Season to taste.
  3. To make the yoghurt topping, mix the yoghurt, tahini, and garlic in a small bowl. Season with salt and pepper.
  4. To serve, top the soup with coriander and a dollop of the yoghurt dressing.

More about this recipe

Nutrition per serve:
Calories 327.58kcal/ 1370.59kJ
Total Fat 9.8g
Carbs 48.48g
Sugars 15.64g
Protein 12.88g
Sodium 588.57mg
Fibre 11.88g

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