Harira-Style Chickpea and Red Lentil Soup with Coriander
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Ingredients
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 garlic cloves
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 400 g chickpeas, drained and rinsed
- 150 g red lentils, rinsed
- 400 g chopped tomatoes
- 800 ml vegetable stock
- 3 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 325 kcal
- Protein
- 18.4 g
- Carbohydrate
- 44.2 g
- of which sugars
- 7.1 g
- Fat
- 6.9 g
- of which saturates
- 0.9 g
- Fibre
- 10.2 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and cook the onion and celery for 6 minutes until softened.
- 2
Add the garlic, ground ginger and ground turmeric and cook for 1 minute, then stir in the chopped tomatoes, chickpeas and vegetable stock.
- 3
Add the red lentils, cover and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
- 4
Stir through the fresh coriander and check the seasoning before serving hot.
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