A hearty spiced soup packed full of protein that will be sure to comfort and warm you up.
1 small onion, diced
1 small carrot, diced
2 celery sticks, small diced
1/4 cup dried apricots, diced
2 tsp harissa paste
400g canned lentils, drained & rinsed
400g canned chickpeas, drained & rinsed
1 ltr vegetable stock
400g canned tomatoes
1 tbsp coriander leaves, chopped
extra virgin olive oil
1 cup plain greek yoghurt
1/4 cup tahini
1 clove garlic, crushed
In a large pan over medium heat, add a drizzle of olive oil and onions and cook for 5-6 minutes until brown and softened. Add the celery, carrot, dried apricots, moroccan spice mix, and harissa. Stir to combine and cook for 2-3 minutes.
Add the lentils, chickpea, tomatoes and vegetable stock. Bring to a boil, and then let it simmer for 20 minutes. Season to taste.
To make the yoghurt topping, mix the yoghurt, tahini, and garlic in a small bowl. Season with salt and pepper.
To serve, top the soup with coriander and a dollop of the yoghurt dressing.