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Here you get a taste, have fun trying it out!

Moroccan chickpea and lentil soup recipe

Servings: 2

Time: 35 minutes

Difficulty level: Easy

Ingredients

250 g canned chickpeas

5 sprigs of fresh coriander

250 g tomatoes

1 red onion

1 teaspoon ground cloves

1 teaspoon paprika powder, salt

1 1/2 teaspoon cumin seeds

100 g red lentils

2 tablespoons tomato paste

500 ml vegetable broth

50 g natural yogurt

Preparation

Heat vegetable broth. Put the chickpeas in a colander and rinse with water. Peel onion, halve and cut into fine wedges. Pluck cilantro leaves from stems and chop. Keep the stems. Finely chop tomatoes with a knife. Wash lentils under running water.

Heat olive oil with cumin, cloves, and paprika in a saucepan over medium heat for 1 minute. Add onion and sweat for 1-2 minutes. Add cilantro stems, heat for 1 minute then season with salt.

Add chopped tomatoes, tomato paste, lentils, and vegetable broth to the pot and simmer for about 10 minutes.

Add chickpeas and chopped cilantro (leave some for garnishing) to soup and simmer for another 10 minutes.

Pour the soup into bowls and serve with a dollop of plain yogurt and fresh cilantro.

I hope you love it.

Let nature be your healer,

Magda

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