This hearty soup is incredibly versatile. Use any lentils and pulses you have in your pantry. If you’re short on time, add well-rinsed tinned lentils and chickpeas towards the end of the cooking time to keep their texture
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 70 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Special Occasion | Ramadan |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 504 |
| Fat | 8.5g |
| Saturates | 1.2g |
| Protein | 26.4g |
| Carbs | 81.9g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCover the lentils and chickpeas with water and soak them overnight.
Finely dice the onion and mince the garlic.
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.
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.
Add the pasta and cook for 3 minutes.
Chop the coriander leaves and sprinkle over the soup.
Serve with lemon wedges.
