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Spiced Bean and Lentil Soup    Veg  HT  SP  Moroccan  120mins 


Serves 6   Hot  Vegetarian  Vegan  Pulses Vegetable  Vegetables  Soups  Starter   Gluten Wheat Dairy free  Morocco  North African  African



1 tbsp Olive Oil

2 Onions, chopped 

2 Garlic Cloves, crushed 

1 teasp freshly grated Ginger 

1.5L/50fl.oz. Water 

200g/7oz Red Lentils 

1 x 400g/14oz tin Chickpeas, drained 

1 x 400g/14oz tin Cannellini Beans 

1 x 400g/14oz tin Chopped Tomatoes 

50g/2oz Carrots, chopped 

50g/2oz Celery, chopped 

1 teasp Garam Masala  (check ingredients)

1 teasp Ground Cardamom   (check ingredients)

1/2 teasp Ground Cayenne Pepper   (check ingredients)

1/2 teasp Ground Cumin   (check ingredients)





1. Heat the olive oil in a large saucepan, add the  onions, garlic, and ginger and sauté gently for 5 minutes. 


2. Add the remaining ingredients, bring to a boil for a few minutes then reduce the heat and simmer for  1-1/2 hours until the lentils are soft. 


3.  Allow to cool a little then transfer half the soup to a food processor or liquidiser and process until smooth. 


4. Return the pureed soup to the remaining mixture in the pan, mix well and simmer until heated through. Serve hot.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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