Moroccan Soup

In: Starters




  • 1 Onion
  • 3 tablespoons Extra Virgin Olive Oil
  • 0.5 teaspoon Ginger
  • 0.5 teaspoon Tumeric
  • 1 teaspoon Cinnamon
  • 2 teaspoons Caster Sugar
  • 2 tins Chopped Tomatoes
  • 1.75 litres Vegetable Stock
  • 200 g Black Lentils
  • 2 tins Chickpeas
  • 1 tin Borlotti Beans
  • 1 tin Canellini Beans


  1. Chop the onion and fry in the olive oil using a large saucepan.
  2. Meanwhile, weigh out the lentils and give them a rinse. Measure out the stock ready.
  3. When the onions are nice and soft, add the ginger, turmeric, cinnamon, sugar, tomatoes, lentils and stock. Bring to the boil, then cover and simmer for 25 mins.
  4. In a separate pan, boil the chickpeas and beans for 4-5 mins and then drain them.
  5. When the 25 mins are up, check that the lentils are tender and use a hand blender to liquify the soup.
  6. Add the cooked chickpeas and beans and bring back to the boil.
  7. Cover and simmer for another 15 mins.
  8. Season the soup to your taste and serve.


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