Vegetarian
A warmly spiced soup robust with legumes, this vegetarian classic may be humble, but it will surprise with its rich and deep flavour. Mop up with crusty bread and don’t be shy of adding a good squeeze of lemon to serve.
Finely chop onion and crush garlic. Peel and finely chop carrot. Finely slice parsley stems and roughly chop leaves.
Heat olive oil in a large saucepan over medium heat. Add onion, garlic, carrot, parsley stems and 1/2 teaspoon salt and cook, stirring occasionally, for 10 minutes or until softened.
Add tomato paste and cook, stirring, for 2 minutes or until tomato paste is lightly caramelised.
Add turmeric, cumin and harissa paste and cook, stirring, for 1 minute or until fragrant.
Drain chickpeas and add to saucepan with cherry tomatoes, stock cube, 1 litre (4 cups) water and red lentils. Bring to a simmer and cook, stirring occasionally, for 25 minutes or until lentils are tender and broken down and soup is thick and flavoursome.
Cut lemon into wedges. Stir most of the parsley leaves through soup and season well with salt and pepper. Scatter over remaining parsley leaves and serve with lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
