• Serves 6
• Preparation time 15 minutes
• Cooking time 1-2 hours

Ingredients

• 2 tablespoons olive oil
• 400 g lean beef or lamb, cubed
• 1 large onion, finely diced
• With any left-over soup, reduce the stock/liquid and it becomes a tasty filling in wraps or sandwiches
• 3/4 cup dried chickpeas
• 2 litres salt reduced chicken stock or water
• 3/4 cup dried red lentils
• 1/4 cup long grain rice
• 1 red capsicum, deseeded, finely diced
• 2 carrots, finely diced
• 2 x 400 g cans salt reduced crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon chilli flakes
• 1 bunch coriander, chopped
• Black pepper, to taste

Instructions

• Heat oil and add meat. Cook until lightly browned. Add onion and cook until softened.
• Add the chick peas and stock or water and boil, then simmer for 1 – 1 1/2 hours, until the chickpeas are tender.
• Add the remaining ingredients, except the coriander. Simmer, stirring often, for 30 minutes or until all ingredients are soft.
• To serve, stir in chopped coriander and season to taste.

(Source www.glnc.org.au/recipes/soups/moroccan-red-lentil-and-chickpea-soup )

Nutrition information per serve

Energy: 1490kJ Calories 355 cal Protein: 25.8g Total fat: 12.8g Saturated fat: 2.8g Carbohydrate: 30.1g Fibre: 9.3g  Sodium: 330mg

(Source  www.nutritionaustralia.org/national/recipe/moroccan-red-lentil-and-chickpea-soup)