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Moroccan spiced lentil & chickpea soup
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4.88 from 32 votes

Moroccan Spiced Lentil & Chickpea Soup

You’ll love this incredible soup! It’s packed with flavour, spices, vegetables and pulses. Not only healthy, it’s absolutely delicious - you’ll make it again and again.
Course Appetizer, Lunch, Soup
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Chickpea soup, Dinner party, Lentil soup, Moroccan soup
Prep Time 15 minutes
Cook Time 27 minutes
Author Niki Webster

Ingredients

For the soup

  • 1 large onion chopped roughly
  • 2 tbsp olive oil
  • 3 garlic cloves sliced
  • 2 celery sticks chopped into small dice
  • 2 carrots chopped into small dice
  • 1 tsp cumin seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp chilli flakes–optional
  • 5 to matoes roughly sliced
  • 1 litre veg stock
  • 200 g red split lentils washed
  • 2 tbsp rose harissa or 1 tbsp harissa
  • 1 can chickpeas drained
  • 3 handfuls coriander chopped roughly
  • 1 tsp sea salt

For the tahini dressing

  • Juice 1 lemon
  • 1 tbsp tahini
  • 3 –4 tbsp water
  • 1/2 sea salt
  • Twist black pepper

Toppings

  • Coriander

Instructions

  • In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
  • Add in the garlic, celery and carrot. Stir to combine and cook for a 2-3 minutes. Add the spices and stir until the veg is coated.
  • Now add the chopped tomatoes, allow them to soften a little. Next, add the stock, lentils and harissa. Simmer for 10 minutes covered, then remove the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine.
  • Season well.

To make the tahini dressing

  • Add all the ingredients to a mini chopper and blitz until creamy.

To serve

  • Drizzle with tahini dressing, coriander and chilli flakes.

Notes

4 servings