July 9, 2020
This chickpea & lentil soup is inspired by Harira – a traditional Moroccan soup consisting of pulses, vegetables, and fragrant spices. Although this is a vegetarian version, you can also add meat or chicken to your liking. For best results you will need a good stock pot with a thick bottom and lid. For the ultimate in comfort food, serve with fresh, warmed bread on the side.
1 1/2 tbsp Nuttelex plant based butter
2 carrots, peeled roughly diced
4 large tomatoes, roughly chopped
1/2 cup green lentils, uncooked
1/3 cup each of fresh coriander and parsley, finely chopped
1Saute onion, carrots and celery with Nuttelex and a dash of salt in your chosen soup pot (with lid) and cook on low heat for 5-10 minutes until soft.
2Add garlic, spices and tomato puree, then turn up the heat and cook for 3-5 minutes.
3Next, add tomatoes, stock, chickpeas, lentils and quinoa and allow to simmer then reduce heat and cover with lid.
4Continue to cook for 30-45 minutes, stirring occasionally and adding water as needed.
5The soup is ready when vegetables are cooked through and lentils are tender.
6Lastly, remove pot from heat and adjust seasonings to taste before adding the fresh herbs and lemon juice. Give a light stir and add a dollop of yoghurt or sour cream and a sprinkle of roasted dry peanuts before serving.
7Enjoy with fresh crusty bread lightly buttered with Nuttelex or Garlic Bread. To make the garlic bread, mix 1 tbsp minced garlic with 50g nuttelex. Spread onto sliced baguette pieces and bake in oven until golden and toasty.