Monday, May 2, 2011

Moroccan lentil and chickpea soup recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lentil and chickpea soup Recipe. Enjoy tasty & easy Moroccan recipes and learn how to make Moroccan lentil and chickpea soup.

Nourish yourself with a hot bowl of Moroccan lentil and chickpea soup topped with fresh coriander.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 tbs extra virgin olive oil
1 red onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 cup (50g) long-grain white rice
1/4 cup (60g) red lentils
1/4 cup (60g) green lentils
4 cups (1 litre) chicken or vegetable stock
200g can chickpeas, rinsed, drained
1 cup (150g) frozen broad beans, peeled
1/2 cup coriander leaves
Crusty bread, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add rice and lentils and stir to combine. Add the stock and bring to the boil. Reduce heat to medium-low and cook, loosely covered, stirring occasionally, for 15 minutes or until the rice and lentils are tender.
  
2. Add the chickpeas and broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.
  
3. Ladle the soup among serving bowls. Top with coriander and serve immediately with crusty bread, if desired.

Source
Notebook: - June 2010, Page 156
Recipe by Sarah Hobbs

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