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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Lentilles rouges
1 boîte(s)
Pois chiches
2 pièce(s)
Pain pita
(Contient Blé)
56 g
Oignon rouge
10 g
Coriandre
1 boîte(s)
Coulis de tomates
1 cs
Mélange d’épices marocain
1 cc
Poivre de cayenne
2 pièce(s)
Concentré de bouillon de légumes
3 cs
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.