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Serves 6

A North-African vegetable soup, traditionally used to break the fast during Ramadhan.

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  • 2 tbsp oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, chopped
  • 1 carrot, cut into pieces
  • 1 courgette, cut into pieces
  • 2 large tomatoes, roughly chopped
  • 1 small potato, roughly chopped
  • 2 tbsp lentils
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp ginger powder
  • 7 cups of stock
  • 2 tbsp bulghur (cracked wheat)
  • 1/3 can chick peas
  • large handful or chopped coriander
  • lemon wedges


    1. Fry onion in oil until beginning to soften then add garlic, cooking for a few minutes more.
    2. Add cinnamon, turmeric, ground coriander and ginger, cooking for 2 minutes then add carrot, courgette, tomatoes, potato, lentils and stock. Bring to boil then simmer for 20 minutes. Allow to cool slightly then liquidize and return to pan.
    3. Bring back to simmer, add chick peas, burghul and chopped coriander and cook for 3 minutes.
    4. To serve, squeeze in lemon juice and stir.

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