4 servings
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.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.