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Moroccan Lentil and Chickpea Soup with Spices
Ingredients
  • Olive oil, 1 tbsp
  • 1 big, chopped onion
  • 2 celery stalks, diced, 1 large carrot, minced, and 2 large garlic cloves
  • ½ tsp. paprika (sweet or smoked)
  • 12 tsp of cumin seeds
  • Harissa paste, two tablespoons
  • 1 x 400 g (14 oz) (14 oz) diced tomatoes in a can (juices drained)
  • 200 g (7 oz) (7 oz) cracked red lentils
  • one 400 g (14 oz) can of rinsed chickpeas
  • 1 litre (4 cups) veggie broth
  • Lemon juice from a half
  • optional fresh coriander or parsley
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