Spiced Moroccan Lentil and Chickpea Soup
with Sour Cream and Toasted Pita
Ras-El-Hanout is a spice blend common in North African cuisine, and features heavily in Moroccan cuisine. Blends can be slightly different depending on region and can contain anywhere from 10 to 100 different spices! This spice is what makes this soup so flavourful and aromatic!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Red Lentils
1 can
Chickpeas
2 unit
Pita Bread
(Contains Wheat)
56 g
Red Onion
10 g
Cilantro
1 box
Tomato Passata
1 tbsp
Moroccan Spice Blend
1 tsp
Cayenne Pepper
2 unit
Vegetable Broth Concentrate
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to warm the pitas). Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Rinse the lentils. Drain and rinse the chickpeas. Roughly chop the cilantro.
Start the soup: Heat a large pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring, until golden-brown, 6-7 min. Add the lentils, chickpeas, tomato passata, Moroccan seasoning, broth concentrates, 4 cups water and as much cayenne as you like. Bring to a gentle boil and cook, stirring occasionally, until the lentils are soft, 20-22 min. Season with salt and pepper.
Warm the pitas: Wrap the pitas in tin foil and place in the oven to warm for 4-5 min. (You can skip this step if you don't want to warm the pitas!
5 Finish and serve: Divide the soup between bowls. Sprinkle with the cilantro and dollop with sour cream. Serve with the pitas on the side. Enjoy!
DID YOU KNOW? Chickpeas, also known as 'garbonzo beans,' are high in a nutrient called 'folate.' This B-vitamin is important for healthy nervous system function. It also helps to reduce the risk of heart disease.
