Moroccan Chickpea and Lentil Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup dried green lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, cumin, coriander, turmeric, and cayenne; cook for another minute.
3. 3 Add diced tomatoes, lentils, chickpeas, vegetable broth, and smoked paprika.
4. 4 Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
5. 5 Season with salt and pepper to taste, then stir in lemon juice.
6. 6 Ladle into bowls and garnish with fresh cilantro.

Equipment

• Large pot
• Immersion blender (optional)

Variations

• Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.
• For a richer flavor, stir in a tablespoon of harissa paste.

Substitutions

• If you can't find green lentils, use brown lentils.
• Substitute vegetable broth with chicken broth for a non-vegetarian version.

Pairings

• Warm pita bread
• Tangy tzatziki sauce

Nutrition

Tips

• For extra creaminess, blend half the soup with an immersion blender before serving.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side of couscous.
• Pair with a simple green salad for a complete meal.

FAQ