المكونات

  • Brown lentils 100g
  • Red lentils 300g
  • Dried chickpeas 200g
  • Red onion 1
  • Garlic cloves 4
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
  • SpinneysFOOD Fine Ginger 1 tbsp
  • SpinneysFOOD Black Peppercorns, freshly ground 1½ tsp
  • SpinneysFOOD Fine Turmeric 2 tsp
  • SpinneysFOOD Fine Cumin 1 tsp
  • Saffron strands ½ tsp
  • SpinneysFOOD Cinnamon Stick 5cm piece
  • SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • SpinneysFOOD Bottled Drinking Water 2ltr
  • Angel hair pasta 250g
  • SpinneysFOOD Fresh Coriander A handful
  • Lemon wedges To serve

Nutrition (Per serving)

  • سعرات حرارية 504
  • دهون 8.5g
  • المشبعة 1.2g
  • بروتين 26.4g
  • الكربوهيدرات 81.9g
  • السكريات 7g

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

حريرة العدس

Arabic 20 Mins Prep · 70 Mins Cook


  1. Cover the lentils and chickpeas with water and soak them overnight.
  2. Finely dice the onion and mince the garlic.
  3. Heat the oil in a large pot and add the onions and garlic. Sauté until soft – approx. 5 minutes. Add the ginger, pepper, turmeric, cumin, saffron and cinnamon and sauté for 2 minutes. Add the tomato and simmer for 5 minutes. Season with the salt.
  4. Add the lentils and chickpeas and water and bring to a boil. Simmer for 1 hour or until the lentils are soft. Add more water, if necessary.
  5. Add the pasta and cook for 3 minutes.
  6. Chop the coriander leaves and sprinkle over the soup.
  7. Serve with lemon wedges.