Moroccan Spiced Lentil and Chickpea Soup

Wed, 8 January 2025

Ingredients 

For the Soup: 

• 1 large onion, roughly chopped
•  2 tbsp olive oil 
• 3 garlic cloves, thinly sliced 
• 2 celery sticks, finely diced 
• 2 carrots, finely diced 
• 1 tsp cumin seeds 
• ½ tsp ground cinnamon 
• ½ tsp ground turmeric 
• 1 tsp smoked paprika 
• ½ tsp chili flakes (optional) 
• 5 tomatoes, roughly chopped or 1 tin of chopped tomaotes
• 1 litre vegetable stock
• 200 g red split lentils, washed 
• 2 tbsp rose harissa paste (or 1 tbsp standard harissa paste) 
• 1 can chickpeas, drained and rinsed 
• 3 handfuls fresh coriander, roughly chopped 
• 1 tsp sea salt 
   

For the Tahini Dressing: 

• Juice of 1 lemon 
• 1 tbsp tahini 
• 3–4 tbsp water 
• ½ tsp sea salt
• Freshly ground black pepper, to taste 
   

For Serving: 

• Fresh coriander leaves 
• Chili flakes (optional) 
   

Method 

Prepare the Soup 

• Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the onions and sauté for 7–8 minutes until softened and lightly browned# 

• Stir in the garlic, celery, and carrots, cooking for another 2–3 minutes until the vegetables begin to soften 

• Add the cumin seeds, cinnamon, turmeric, smoked paprika, and chili flakes (if using). 

• Stir well to coat the vegetables in the spices, allowing the aromas to develop 

• Add the chopped tomatoes and cook for 3–4 minutes until they soften slightly. 

• Pour in the vegetable stock, followed by the lentils and harissa. Stir to combine, then cover the pan and simmer for 10 minutes. 

• Remove the lid and simmer for an additional 10 minutes, allowing the flavors to deepen. 

• Stir in the chickpeas and chopped coriander. Adjust seasoning with sea salt and additional spices if needed. 

Make the Tahini Dressing

• Combine the lemon juice, tahini, water, salt, and black pepper in a small bowl or mini blender. 

• Blend or whisk until smooth and creamy. Adjust the consistency by adding more water, if needed. 

Serve the Soup

• Ladle the soup into bowls and drizzle with the tahini dressing. 

• Garnish with fresh coriander leaves and a sprinkle of chili flakes, if desired. 

 
Chef’s Tips: 

• For added depth, roast the tomatoes before adding them to the soup. 

• Customize the spice level by adjusting the harissa and chili flakes to your preference 

• Serve with warm flatbread or crusty bread for a complete meal enjoy