Tangy
Moroccan Soup
Serves
6
2½
pts per serving (original points)
Core
recipe
1
tbsp oil
1
medium onion chopped
2
cloves garlic, chopped
2
tsp turmeric
1
tsp ground coriander
1
tsp ground cumin
125g
dried chick peas (soaked overnight and drained) or 1½ x 400g tins, rinsed &
drained
2
bay leaves
2.4
litres water
75g
green or brown lentils
50g
pearl barley
4
beef stock cubes
salt
& pepper
1-2
lemons, juice only
3-4
tbsp chopped fresh coriander
Garnish
1
small lemon, sliced
sprigs
of fresh coriander
Heat
the oil and fry the onion and garlic until softened. Stir in the spices
and cook for 1 min more.
If
using dried chick peas: Add the chick peas, bay leaves and water, bring to
the boil and simmer for 1 hour.
Add
the lentils and barley and cook for 1 hour longer. Add the stock cubes
(and canned chick peas if using) and simmer for 10 mins. Check
seasoning
Remove
from the heat, stir in the lemon juice and coriander. Serves garnished
with lemon slices and sprigs of coriander.
To
freeze: Omit the lemon juice and fresh coriander, cool and pour into a
container. Use within 4 months.
To
serve from frozen: Thaw overnight and heat gently until boiling.
Add the lemon juice and coriander and serve as above.
No comments:
Post a Comment