Vegan harira
Ready in 45 min4 servings
360kcal · per serving
Protein19.1 g
Carbs41.8 g
Fat9.7 g
Ingredients
- 160 g Lentils, dry
- 400 g Chickpeas (canned)
- 400 g Canned peeled tomatoes
- 150 g Onion
- 100 g Celery
- 20 g Olive oil
- 1200 ml Vegetable stock
- 3 g Cumin
- 2 g Turmeric
- 40 g Lemon
Steps
- Soften the chopped onion and celery in the olive oil for 5 min with the cumin and turmeric.
- Add the rinsed lentils, the tomatoes and the stock, then simmer for 25 min.
- Stir in the drained chickpeas, cook 5 min more and serve with a squeeze of lemon.
- Divide into containers: it keeps for 4 days in the fridge.
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