Moroccan lentil and chickpea soup | Recipe Cart | Recipe Cart

Ingredients

• 1 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stick, finely chopped
• 3 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 cup (50g) white long-grain rice
• 1/4 cup (60g) red lentils
• 1/4 cup (60g) green lentils
• 4 cups (1 litre) Massel chicken style liquid stock or vegetable liquid stock
• 200g can chickpeas, rinsed, drained
• 1 cup (150g) frozen broad beans, peeled
• 1/2 cup coriander leaves
• Crusty bread, to serve