Tunisian soup
3
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This soup is packed full of vegetables and legumes – perfect for getting lots of extra goodness in your day!
Ingredients
Dry chickpeas
½ cup(s), (100g)
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
3 clove(s), thinly sliced
Cinnamon quill
1 whole
Ground ginger
½ tsp
Ground turmeric
½ tsp
Vegetable stock
4 cup(s), (1L), salt-reduced
Dry lentils
½ cup(s), red (100g)
Canned diced tomatoes
400 g, (1 x 400g can)
Zucchini
2 medium, chopped
Green string beans
200 g, chopped
Currants
2 tbs
Lemon juice
1 tbs
Fresh coriander
¾ tsp, coarsely chopped
Instructions
1
Rinse lentils under cold running water until water runs clear. Drain.
2
Heat oil in a large saucepan over medium heat. Add onion, garlic and cinnamon and cook, stirring, for 5 minutes or until softened. Add ginger and turmeric and cook, stirring, for 30 seconds or until fragrant. Stir in tomatoes, stock, chickpeas and lentils and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
3
Add zucchini, beans and currants and simmer, covered, for 7 minutes or until vegetables are tender. Stir in juice and ½ cup of the coriander. Serve sprinkled with remaining coriander.
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