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
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set