Nourish yourself with a hot bowl of Moroccan lentil and chickpea soup topped with fresh coriander.
- 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.
- Add the chickpeas and broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.
- Ladle the soup among serving bowls. Top with coriander and serve immediately with crusty bread, if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set