Filling and packed full of goodness, this soup is a great lunch option.
Prep Time:15 minutes
Cook Time:35 minutes
Serves:Serves 4
Cuisine:Tunisian
Ingredients
Red Lentils
200g
Vegetable stock
1.4lr
Cinnamon stick
1
Olive oil
2 Tbsp
Onions
2
Garlic
2 Cloves
Turmeric powder
1 Tsp
Cumin seeds
1 Tsp
Coriander Ground
1 Tsp
Bay leaves
2
Chopped tomatoes
2 x 400g Cans
Salt and pepper
To taste
Cooked chickpeas
100g
Lemon juice
1 Lemon
Directions
Place the stock, lentils and cinnamon stick in a large saucepan and bring to the boil, then reduce the heat and simmer for 30 minutes.
Peel and chop the onion and garlic. In a separate frying pan fry the oil, onion and garlic for a few minutes before adding the cumin seeds and coriander. Fry for a further five minutes.
Carefully remove the cinnamon stick. Add the tomatoes, onion mixture and a few bay leaves to the stock and simmer for 15 minutes.
Carefully remove the bay leaves. Season with salt and pepper, then add the chickpeas and lemon juice and simmer for five minutes.
Divide into bowls and serve with warm crusty bread.
