Moroccan Spiced Lentil Soup with Chickpeas and Harissa Yoghurt
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g red lentils, rinsed
- 400 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tbsp harissa paste
- 800 ml vegetable stock
- 120 g natural yoghurt
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 371 kcal
- Protein
- 22.1 g
- Carbohydrate
- 50.1 g
- of which sugars
- 6.5 g
- Fat
- 8.2 g
- of which saturates
- 1.5 g
- Fibre
- 9.6 g
- Salt
- 1.99 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 for 5 minutes until soft, then stir in the garlic and ground cumin and cook for 1 minute.
- 2
Add the red lentils, chickpeas and vegetable stock. Cover and simmer for 20 minutes, until the lentils are tender.
- 3
Stir in half the harissa paste and check the seasoning.
- 4
Swirl the natural yoghurt with the remaining harissa paste and spoon over the soup to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.