Harira-style lentil & chickpea soup

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Green/brown lentils (dried)160 g (40 g)
• Canned chickpeas320 g (80 g)
• Canned chopped tomatoes400 g (100 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Celery120 g (≈ 3 stalks) (30 g (≈ 1 stalk))
• Ground cumin4 g (1 g)
• Ground turmeric2 g (0.5 g)
• Ground cinnamon1.2 g (0.3 g)
• Coriander / cilantro12 g (3 g)
• Parsley12 g (3 g)
• Vegetable stock cubes12 g (3 g)
• Lemon40 g (≈ 0.5 lemon) (10 g)

Method

1. Soften chopped onion and celery in a dry-ish pot with a splash of water, 5 minutes.
2. Add lentils, spices, tomatoes, stock cube and 300 ml water per serving; simmer 25 minutes.
3. Add chickpeas for 5 minutes; finish with herbs and lemon.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.