jbrechtel
ed70f6e3c2
Downloaded recipe images from source URLs (NYT Cooking, Love & Lemons, Food Network, etc.) via og:image scraping and DuckDuckGo search + page scraping for recipes without direct source URLs.
21 lines
1.1 KiB
Plaintext
21 lines
1.1 KiB
Plaintext
image: https://roux.roo.lol/recipe-images/moroccan-spiced-lentil-and-chickpea-soup.webp
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---
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title: Moroccan Spiced Lentil & Chickpea Soup
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servings: 1
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category: Soup
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source: Rebel Recipes
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---
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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.
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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.
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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).
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Season well with @sea salt{1%tsp}.
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To make the tahini dressing:
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Add @tahini{1%tbsp}, @lemon juice{1%tbsp}, @water{1%tbsp}, and @sea salt{1%tsp} to a mini chopper; blitz until creamy.
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To serve:
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Drizzle with tahini dressing, @coriander{to taste}, and @crushed red pepper flakes{to taste}.
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