Name: Moroccan Spiced Lentil and Chickpea Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 large yellow onion, finely chopped; 2 stalks celery, finely chopped; 1 1/2 tsp ground cumin; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1 can crushed tomatoes, 28 oz; 1 cup green or brown lentils, rinsed and picked over; 6 cups vegetable stock; 1 1/2 tsp kosher salt, plus more to taste; 1 can chickpeas, 15 oz, drained and rinsed; 1 lemon, cut into wedges

Steps

Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, until soft and lightly golden, about 8 minutes.
Stir in the cumin, turmeric and cinnamon and cook until fragrant, about 30 seconds.
Add the tomatoes, lentils, stock and salt. Bring to a boil, then reduce the heat, partly cover and simmer, stirring now and then, until the lentils are tender, 30 to 35 minutes.
Stir in the chickpeas and simmer uncovered for 10 minutes so the soup thickens slightly.
Squeeze in the juice of half the lemon, taste and adjust the salt. Serve with the remaining lemon wedges.

Ingredients

Moroccan Spiced Lentil and Chickpea Soup

Ingredients

Steps

Estimated nutrition per serving

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