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Healthy Recipes

MAKE IT TONIGHT Spiced Moroccan Lentil and Chickpea Soup

It’s getting cold and we want some comfort. Here’s an autumn warmer from Patrick Drake, head chef at Hello Fresh where Healthista readers can get a £20 off their first order

They say you can lead a camel to water but you can’t make him drink. We’re pretty sure if you led him to this steaming bowl of Moroccan soup, you wouldn’t have a problem. Packed full of nutrition in the form of lentils and chickpeas (both of which are said to lower cholesterol) as well as warming spices, it’s the perfect pick-me-up on an autumnal evening. Get your Bedouins around the campfire and let the slurping commence.

Spiced Moroccan SMALLER

Ready in 30 Minutes


1 Tin Organic Tomatoes

½ Cup Dry Red Lentils

1 Tin Organic Chickpeas

½ Cup Onion, Sliced

1 Tbsp Tomato Puree

½ Cup Fresh Coriander, Chopped

¾ Tsp Ground Cumin

½ Tsp Smoked Sweet Paprika

¼ Tsp Ground Cloves

500ml Vegetable Stock

1 Small Pot Greek Yoghurt

A Few Drops Tabasco

2 Wholemeal Pittas


1. Boil 500ml of water

Peel the onion, cut in half lengthways through the root and thinly slice

Drain and rinse the chickpeas

Roughly chop the coriander separating the stalks and the leaves

2. Heat 1 tbsp of oil in a pan on medium-low heat and add the spices

After one minute,. add the onions and cook for 5 mins until soft

Add the chopped coriander stalks for one minute

Season with ¼ tsp of salt

3. Add the tinned tomatoes

Add the tomato puree

Add the 500ml of water together with the stock cube

4. Rinse the red lentils thoroughly under running water for a minute

Add them to the soup and bubble away for 10 mins

5. Add the chickpeas and ½  the coriander leaves and cook for another 10 mins

6. Once the soup has thickened up, taste for seasoning and add salt if needed

Tip: Patrick adds a bit of Tabasco to his to spice things up!

Meanwhile, toast the pitta bread

7. Serve the soup into bowls with fresh coriander on top, dollop on some Greek yoghurt if you fancy it

PATRICK’S COOKING TIP: Avoid culinary claustrophobia. If you overcrowd a pan when cooking, the temperature drops and there’s less room for steam to escape, leaving you with stewed ingredients. Take the time to cook food in batches and you’ll get a nicely browned-off finish instead.

Patrick Drake, celebrity chef, Zipcar ambassadorPATRICK DRAKE is the founder and Head Chef at Hello Fresh a food delivery company with a difference. They bring you easy-to-follow recipes and all the fresh ingredients you need to make to your door.

Click here and enter the code HEALTHISTA20 to get an exclusive £20 off your first order.


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