A hearty, spiced lentil soup, where pulses expand into a rich, comforting bowl perfect for feeding many on cold winter nights. 

Moroccan lentil soup

Serves 6-8 

Ingredients  

2 Tbsp olive oil
1 onion, finely chopped
2-3 celery stalks, finely diced
3 carrots, peeled and finely diced
3-4 cloves garlic, sliced
2 Tbsp harissa paste
2 Tbsp tomato paste
2 tsp cumin seeds
2 cinnamon sticks
½ tsp ground turmeric
1 tsp smoked paprika
1 tsp smoked or regular chilli flakes
5 large tomatoes, seeds removed and finely diced
6 cups vegetable stock
200g dried red split lentils, rinsed
Salt and milled pepper
400g canned chickpeas, drained and rinsed
30g coriander, roughly chopped
Crusty bread, to serve

For the tahini drizzle

2 Tbsp tahini paste
3 Tbsp water
1 lemon, zested & juiced
Salt and milled pepper 

Method  

1. Heat oil in a large pot on a medium heat. Sauté onion, celery and carrot for 5 minutes. 
2. Add garlic, harissa, tomato paste and spices. Sauté for another 2-3 minutes. 
3. Add tomatoes and fry for 2-3 minutes.
4. Add stock and red split lentils. Season, cover with a lid and allow to simmer for about 15-20 minutes. 
5. Once the lentils are al dente (tender but still have some bite), add chickpeas and allow to heat through. 
6. Add ⅔ of the coriander and adjust seasoning.
7. Mix together tahini drizzle ingredients and season. 
8. Serve soup drizzled with tahini and a sprinkle of remaining coriander, with bread on the side. 

Recipe & styling: Lichelle May 
Photography: Zhann Solomons 

Also read: Spicy chorizo & potato soup