Starters and sides

Morrocan red lentil and chickpea soup

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1 large onion or 2 medium 4 cloves garlic 2 red chilies Can of tomatoes 1.5 cups red lentils Around 5 cups water Can of chick peas optional 1 Tb sp of tomato paste Oil to fry 3 tsp of salt or more to taste Juice of a lemon Olive oil to garnish Coriander leaves optional


Fry the onion, garlic and chilies in oil for around 5 mins or until the onion goes clear. Throw in the lentils and fry for a further 2-3 minutes stirring constantly, before adding the water, tomatoes, chickpeas and juice. Bring to the boil then simmer for hours if possible - 1 hour will do it, 2 to 3 is better for really developing the flavour. If the soup seems too pale at the end add a tablespoon or so of tomato paste. Serve in bowls alongside some fresh crusty bread. Pour a good drizzle of olive oil onto the soup and a squeeze of lemon, chopped coriander leaves if desired, ground black pepper and salt to taste.


You could also use this soup as a sauce for a pasta dish too, as its get so thick and tasty. Add some vegies on the side and Angel Food cheese on top!

Source: Vegan Society