Dinner: Spiced moroccan chickpea and lentil soup

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This soup is perfect for a quick, healthy meal after a long, rainy day (and there has been a lot of those lately). It only takes 30 mins to make and tastes spuer delicious.

Serves 2

Half a red onion, chopped

Can of chopped tomatoes

Can of chickpeas

100 g red lentils

1 table spoon tomato puree

Big bunch of coriander, chopped

Ground cumin, smoked paprika, ground cloves 1 tablespoon each or to taste

Vegetable stock cube

Wholemeal pittas

Boil 500 ml water. In 1 tablespoon of oil, fry the onions with the spices for about 5 mins. Add chopped coriander and cook for another minute. Add the chopped tomatoes, purree, water and stock cube. Stir and season with salt and pepper. Rinse the lentils thouroughly and add to the soup. Simmer for 10 mins. Add the chickpeas and simmer for another 10 mins. The soup should thicken. Adjust seasoning if needed and serve with pita bread.

Price: £1.60

Protein: 30 grams per portion

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