INGREDIENTS

• 1 onion

• 2 carrots

• 2 x 2 chicken-style stock cubes

• 10g chermoula seasoning

• 10g kofta seasoning

• lamb mince

• 2 x 400g diced tomatoes

• 400g chickpeas

• 400g lentils

• Coriander

• 1.5L (6 cups) boiling water

• 2 tbs olive oil

Allergens…

Sulphites. May contain traces of other allergens.

METHOD

1. Prepare ingredients

Read through the recipe. Finely chop the onion. Peel the carrot. Quarter the carrot and celery lengthwise, then thinly slice.

2. Make stock

Crumble the stock cubes into a heatproof jug, add 750ml (3 cups) boiling water and stir to combine.

3. Start soup

Heat 1 tbs olive oil in a large saucepan over medium-high heat. Cook the onion, carrot and celery for 5 mins or until starting to soften. Add the chermoula spice blend and kofta seasoning and cook, stirring, for 1 min or until fragrant. Add the lamb mince and cook, breaking up the lumps with a spoon, for 3 mins or until browned.

4. Add stock

Add the stock, scraping to incorporate the flavour from the base of the pan. Add the tomatoes and bring to the boil. Reduce the heat to medium and cook for 10 mins to develop the flavour.

5. Add pulses

Meanwhile, rinse and drain the chickpeas and lentils. Add half the chickpeas* and half the lentils* to the soup and cook for 5 mins to infuse the flavour.

6. Get ready to serve

Finely chop the coriander, including the stems. Stir three-quarters of the coriander into the soup. Taste, then season with salt and pepper. Divide the soup among bowls and scatter with the remaining coriander to serve.