Moroccan Lentil and Chickpea Soup

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Serves: 6

Prep: 15 mins

Cook: 30 mins

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

Ingredients

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

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.
Add the lentils, chickpea, tomatoes and vegetable stock. Bring to a boil, and then let it simmer for 20 minutes. Season to taste.
To make the yoghurt topping, mix the yoghurt, tahini, and garlic in a small bowl. Season with salt and pepper.
To serve, top the soup with coriander and a dollop of the yoghurt dressing.

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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