Nutritional value per portion: Calories 280kcal | protein: 18g | fat: 6g | cardohydrates: 38g
Serves 4
Ingredients
- 1 onion, finely diced
- 2 tbsp olive oil
- 2 cloves of garlic, finely cut
- 2 tbsp tomato puree
- 1½ tsp ground cumin
- 2 tsp ground paprika
- ½ tsp ground clove
- 1 liter of vegetable stock
- 1 bay leaf
- 800 g diced tomatoes, canned
- ½ bunch of coriander, finely cut (save some leaves for garnish)
- 800 g chick peas, canned, rinsed and drained
- 800 g brown lentils, canned, rinsed and drained
- Greek yoghurt and toasted pita breads, on the side
- Heat the olive oil in a soup pan and fry the onion and garlic for 3-4 minutes
- Make sure the garlic does not burn
- Add tomato puree, spices, and bay leaf and mix and fry for about 1 min
- Add stock, diced tomatoes and coriander
- Bring to a boil, put the lid on the pan, put heat on low and have the soup very slowly simmer and infuse for an hour.
- Add the chick peas and lentils and have the soup very slowly simmer and infuse for another ± 30 minutes.
- Take the lid off the pan and have the soup slowly simmer for another 30 minutes
- Garnish with the saved coriander leaves
- Serve with yoghurt and pita breads
Enjoy! Smakelijk eten!
This is a translation from an original recipe from delicious. magazine in The Netherlands: https://deliciousmagazine.nl/recepten/marokkaanse-tomatensoep-linzen/
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