Moroccan Chickpea and Lentil Soup
2.5 points per serve
2 cups red lentils, rinsed
2 cans chickpeas, drained
2 large or 3 medium carrots, diced
1 large or 2 medium onions, finely chopped
1 large red capsicum, chopped
1 large potato, finely chopped
Chicken or vegetable stock (or water)
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons turmeric
4 teaspoons Masterfoods Moroccan Seasoning
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
Fresh coriander to serve, if desired
Coat a stockpot with cooking spray. Saute onion, garlic and ginger until soft. Add a bit of stock if it starts to stick.
Add carrots, capsicum and potato. Mix well, then add the red lentils and chickpeas. Add the spices. Stir well to coat everything evenly.
Cook for about a minute, until everything is fragrant and combined thoroughly. Add enough stock to cover. Stir well. Bring to the boil and then reduce to a simmer.
Come back to check on the soup every 15 minutes or so. Lentils will absorb the liquid as they cook, so you will need to add more stock or water during the cooking time. 2 cups every 15 minutes should do it, depending how thick you want the soup.
After 30 minutes, check the lentils to see if they are tender. If they are, the soup is ready. If not, cook for a further 10 minutes before checking again.
Either serve the soup as it is, or puree roughly with a hand held blender to break up the bigger chunks of carrot and capsicum.
Serve immediately, or freeze in containers. Makes enough for 8 serves.
NB on the spices: I find the Moroccan seasoning quite mild so often end up using half the jar, rather than the 4 teaspoons I've stipulated here! Taste the soup as you go and add more if you want.
This is one of the most comforting things in the world to eat on a cold day.