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Tunisian soup

Tunisian soup

3
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mountain bread (contains gluten). TIP: Suitable to cook in a slow cooker.

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