المكونات

  • Brown onion 1
  • Garlic 2, cloves
  • Carrot 1
  • Celery 1 stalk
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
  • SpinneysFOOD Fine Cumin 1 tsp
  • SpinneysFOOD Fine Coriander 1 tsp
  • SpinneysFOOD Fine Turmeric 1 tsp
  • Smoked paprika 1 tsp
  • Red lentils 180g
  • SpinneysFOOD Chick Peas 1 x 400g tin
  • SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
  • Vegetable stock 1½L
  • Vermicelli 50g, broken
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper Freshly ground, to taste
  • Dukkah 2 tbsp
  • SpinneysFOOD White Sesame Seeds To taste
  • SpinneysFOOD Fresh Coriander A handful

Nutrition (Per serving)

  • سعرات حرارية 442
  • دهون 13.36g
  • المشبعة 3.8g
  • بروتين 22.2g
  • الكربوهيدرات 66.6g
  • السكريات 9.8g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

شوربة حريرة بتوابل الدقة

Middle Eastern 15 Mins Prep · 35 Mins Cook


  1. Finely dice the onion. Mince the garlic cloves. Finely dice the carrot. Finely slice the celery.
  2. In a large pot, heat the oil over a medium heat. Add the onion and garlic and sauté until softened. Add the carrot and celery and continue to cook for a few minutes until vegetables start to soften. Stir in the cumin, coriander, turmeric and smoked paprika. Cook for 1 minute until the spices are fragrant.
  3. Drain and rinse the lentils and chickpeas. Add them to the pot along with the tinned tomatoes and stock. Bring the soup to a boil, then reduce the heat and let it simmer for approx. 15-20 minutes. Add in the vermicelli and cook for a further 5-6 minutes, or until cooked. Season with salt and pepper.
  4. Ladle the soup into bowls. Sprinkle over the dukkah and sesame seeds. Top with fresh coriander and serve.