Spicy Moroccan soup

"Filling, tasty and quick to make, this spicy soup is packed full of fresh herbs and storecupboard spices that make the most of its Moroccan flavours. Chickpeas and lentils add some extra bite. Serve with toasted pitta bread."
Prep time:
5 min
Cook time:
25 min
Servings:
4 people

Health Score

High
Medium
Low
9.5 / 10
High score

Glycemic Index

Index
36
Low
Load
12
Moderate

Nutrition per serving:

Calories284.60 kcal14%
Fat10.63 g15%
Carbs33.49 g13%
Sugars2.61 g3%
Protein12.95 g26%
Sodium977.78 mg49%
Fiber13.24 g47%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
36
Low
Glycemic Load
12
Moderate

Ingredients

30ml (2tbsp) olive oil
1 onion,finely chopped
2 garlic cloves, crushed
1tsp finely chopped fresh ginger
1 tsp ground cumin
¼ tsp cayenne pepper
1 x 400g (14oz) tin chopped tomatoes
750ml hot vegetable stock
1 lemon
1 x 400g (14oz) tin chickpeas, drained and rinsed
1 x 390g tin lentils, drained and rinsed
handful coriander, chopped
handful fresh mint, chopped

Directions

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