Moroccan Lentil and Chickpea Soup

Name: Moroccan Lentil and Chickpea Soup
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 large celery stalks, diced; 2 cloves garlic, minced; 3/4 cup dried lentils, rinsed and sorted; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon grated fresh ginger; 1/2 teaspoon cinnamon; 6 cups water; 2 cups diced ripe tomatoes; One 16-ounce can chickpeas, drained and rinsed; Juice of 1/2 lemon (slice the remainder thinly for an optional garnish); 1/4 cup chopped fresh parsley, or more to taste; Salt and freshly ground pepper to taste

December 9, 2011

This soup (called harira in Arabic) presents a compatible duo of lentils and chickpeas. It can be served all year round, but is especially appealing as a transitional early fall soup, using fresh tomatoes. Serve with fresh pita bread.

Recipe information

Yield
6 servings

Ingredients

2 tablespoons olive oil

1 large onion, finely chopped

3 large celery stalks, diced

2 cloves garlic, minced

3/4 cup dried lentils, rinsed and sorted

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon grated fresh ginger

1/2 teaspoon cinnamon

6 cups water

2 cups diced ripe tomatoes

One 16-ounce can chickpeas, drained and rinsed

Juice of 1/2 lemon (slice the remainder thinly for an optional garnish)

1/4 cup chopped fresh parsley, or more to taste

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Add the celery and garlic and sauté until the onion is golden, about 5 to 7 minutes.
Step 2
Add the lentils, spices, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.
Step 3
Stir in the tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for 10 to 15 minutes longer over very low heat.
Step 4
Stir in the lemon juice and parsley, then season with salt and pepper. Serve hot or just warm, garnishing each serving with one or two thin lemon slices, if desired.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 219
Step 7
Total fat: 6g
Step 8
Protein: 10g
Step 9
Fiber: 9g
Step 10
Carbohydrate: 32g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 155mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes