This healthy & warming winter soup makes a perfect one pot meal for the colder months. Plus get £10 off your first HelloFresh box with my discount code!
(This post was sponsored by Hello Fresh.)
This recipe is from the Head Chef of Hello Fresh, Patrick Drake. On a trip to the Atlas Mountains he spent time with the nomadic Berbers and came up with this delicious winter soup.
HelloFresh is a recipe box delivery service delivering fresh ingredients with step-by-step instructions to prepare delicious meals at home.
I tried their Spiced Moroccan Lentil & Chickpea Soup recipe and it was a hit with the family! It is healthy, hearty, comforting and perfect as a one pot meal for those long, cold winter evenings.
This recipe was so easy to prepare, it’s ideal to get my teenage kids into cooking!
Here is the recipe to try at home, and below is a discount code for £10 off your first HelloFresh box.
To prepare the onion, cut lengthways and then into half moon thin slices. This way the onions maintain their shape during cooking.
Ras-el-hanout is a North African spice mix. Ras-el-hanout literally means ‘head of the shop’, as it is a blend made from around a dozen of the best spices of the shop. Commonly used spices are cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, coriander, turmeric, paprika, fenugreek and chilli peppers.
Coriander (cilantro) stalks add just as much flavour as the leaves, so while the stalks are chopped and cooked with the soup, the leaves are reserved as a garnish.
How to make it
- In a large skillet or pan, heat some oil on medium-low heat and lightly fry the spices for around a minute to release their flavour and aromas. Take care not to let them burn. Add the sliced onions and coat well in the spices. Cook for 5 minutes till onions become soft.
- Add the chopped coriander stalks and cook for another minute.
- Stir in the chopped tomatoes, vegetable stock, tomato purée, and lentils, and simmer for 10 minutes. Then add the chickpeas and half the coriander leaves and cook for a further 10 minutes.
- By now the soup will have thickened. Turn off the heat and taste for seasoning (the vegetable stock contains salt so you may not need to add any more.)
How to serve the soup
Serve into bowls and garnish with a sprinkling of the remaining chopped coriander and a dollop of greek yoghurt. Serve with lightly toasted ciabatta.
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Spiced Moroccan Lentil & Chickpea Soup
- 1 medium red onion
- 10 grams coriander (cilantro) a few sprigs
- 1.5 teaspoon Ras-el-Hanout
- 400 grams chopped tomatoes (15 oz can)
- 500 milliliters vegetable stock (2 cups), hot
- 400 grams chickpeas (15 oz can)
- ¾ teaspoon cumin powder
- 1 teaspoon smoked paprika
- salt to taste
- 1 tablespoon tomato purée grated
- 50 grams red split lentils (1.76 oz)
- 2 tablespoon Greek yoghurt
Prepare the ingredients
- Peel and cut onion in half lengthways, then thinly slice into half moon slices.
- Rinse the lentils till the water runs clear and drain.
- Drain and rinse the chickpeas.
- Separate the coriander (cilantro) leaves from their stalks and roughly chop both.
Prepare the soup
- In a medium pan, heat a little oil on medium-low, and add the cumin, smoked paprika and ras-el hanout*. Allow the spices to fry lightly for 1 minute before adding the onions. Mix well and cook for 5 minutes till onions are soft. Add the coriander stalks and cook for a further 1 minute.
- Stir in the chopped tomatoes, tomato purée, vegetable stock and lentils and simmer for 10 minutes.
- Add the chickpeas, half the coriander leaves and simmer for another 10 minutes.
- Turn off the heat and taste for seasoning, adding more salt** if necessary.
Prepare the ciabatta
- Cut the ciabatta in half and toast each side under a grill till light golden. Drizzle with olive oil and sprinkle with a pinch of salt.
- Spoon the soup into bowls adding a garnish of coriander leaves and a dollop of greek yoghurt. Serve with the grilled ciabatta on the side.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.