نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

شوربة حريرة بتوابل الدقة

Middle Eastern 15 Mins Prep · 35 Mins Cook

Finely dice the onion. Mince the garlic cloves. Finely dice the carrot. Finely slice the celery.
In a large pot, heat the oil over a medium heat. Add the onion and garlic and sauté until softened. Add the carrot and celery and continue to cook for a few minutes until vegetables start to soften. Stir in the cumin, coriander, turmeric and smoked paprika. Cook for 1 minute until the spices are fragrant.
Drain and rinse the lentils and chickpeas. Add them to the pot along with the tinned tomatoes and stock. Bring the soup to a boil, then reduce the heat and let it simmer for approx. 15-20 minutes. Add in the vermicelli and cook for a further 5-6 minutes, or until cooked. Season with salt and pepper.
Ladle the soup into bowls. Sprinkle over the dukkah and sesame seeds. Top with fresh coriander and serve.