- Cook Time: 45 minutes
- Prep Time: 10 minutes plus 1 hour soaking
- Effort: easy
- 1 x 400g tin chickpeas
- 1 large red onion, diced
- 1 x 400g tin chopped tomato
- 130 g brown lentils, soaked in cold water for 1 hour
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 2 tbsp harissa
- large pinch saffron, strands
- 1 1/2 tbsp lemon juice
- 50 g white basmati rice
- 2 tbsp plain flour
- large handful coriander, leaves picked and chopped
- large handful flat leaf parsley, leaves picked and chopped
Tips and Suggestions
This soup is even better the next day.
1. Drain the chickpeas, transfer to a large, heavy-bottomed saucepan and cover with 2 litres water. Add the diced onion and bring to the boil.
2. Tip in the tomatoes and add the drained lentils along with the cumin, turmeric and harissa. Simmer until the lentils are tender, about 15-20 minutes
3. While the lentils are cooking, soak the saffron in the lemon juice.
4. Add the rice to the pot and continue cooking until the grains are tender.
5. Combine the flour with 4 tablespoons of cold water, or enough to make a slack paste.
6. Stir 4 tablespoons of the hot cooking liquid from the soup into the flour and water paste. Mix well and add into the soup along with the soaked saffron and lemon juice. Simmer for 2-3 minutes, stirring all the time - dont let it boil otherwise youll lose the delicate flavours.
7. Season well and stir in the herbs serve piping hot. This soup tastes even better when reheated the next day.
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