Tangy Moroccan Soup

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.