weekend
Get your 5-a-day This substantial soup hits the jackpot with all five of your 5-a-day. Warming, filling and ideal for Iftar, you’d never guess it’s low in calories, too recipe SARA BUENFELD photograph MIKE ENGLISH
Lamb & chickpea soup SERVES 2 PREP 15 mins COOK 35-40 mins EASY ❄
Shoot director JACK HUNTLEY | Food stylist KATIE MARSHALL | Stylist FAYE WEARS
LOW CAL
5 OF 5-A-DAY
IRON
1 tbsp olive or rapeseed oil 1 onion, halved and sliced 2 carrots, diced (170g) 3 large celery sticks, chopped 125g lean lamb leg steak, all visible fat trimmed away, cut into pea-sized pieces 1 tsp turmeric 1 tsp cumin 1 tsp coriander 400g can green lentils 210g can chickpeas 2 tbsp tomato purée 2 tsp vegetable bouillon powder ½ small bunch of parsley, chopped, plus few whole leaves
1 Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat. 2 Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil,
then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve. GOOD TO KNOW healthy • low cal • fibre • iron • 5 of 5-a-day • gluten free PER SERVING 430 kcals • fat 15g • saturates 4g • carbs 37g • sugars 13g • fibre 20g • protein 27g • salt 1.7g
April 2022 BBC Good Food Middle East 41
