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Moroccan Spiced Lentil & Chickpea Soup.cook

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+---
+title: Moroccan Spiced Lentil & Chickpea Soup
+servings: 1
+category: Soup
+source: Rebel Recipes
+---
+
+In a large pan, add @olive oil{2%tbsp} and @onion{1%large}(chopped); cook on medium heat for 7-8 minutes until soft and browning.
+Add @garlic cloves{3}(sliced), @celery sticks{2}(chopped), @carrots{2} (chopped); cook 2-3 minutes. Add @cumin seeds{1%tsp}, @cinnamon{1/2%tsp}, @turmeric{1/2%tsp}, @smoked paprika{1%tsp}, and @crushed red pepper flakes{1%tsp} (optional); stir until veg coated.
+
+Now add @tomatoes{4%large}(roughly sliced), @vegetable stock{1%liter}, @red lentils{200g} (washed), @rose harissa{1%tbsp} or @harissa{1%tbsp}, and @canned chickpeas{1%can}(drained); simmer for 10 minutes covered, then simmer for a further 10 minutes. Add @coriander{handfuls}(chopped).
+
+Season well with @sea salt{1%tsp}.
+
+To make the tahini dressing:
+  Add @tahini{1%tbsp}, @lemon juice{1%tbsp}, @water{1%tbsp}, and @sea salt{1%tsp} to a mini chopper; blitz until creamy.
+
+To serve:
+  Drizzle with tahini dressing, @coriander{to taste}, and @crushed red pepper flakes{to taste}.