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Moroccan Lentil and Garbanzo Bean Soup


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  • 2 Tbl olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 1 tsp ground ginger
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground black pepper
  • 2 tsp salt, plus more if needed
  • 1 cup dried brown or green lentils
  • 1 (15-ounce) can crushed tomatoes
  • 7 cups water
  • 1 (15-ounces) can garbanzo beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • Juice of 1/2 lemon
  • Harissa, for serving (optional)



Step 1

1. In a medium pot, heat the oil over moderate heat. Add the onion, carrots and red bell pepper. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, cumin, cinnamon, pepper, salt, lentils, tomatoes and water. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes.
2. Add the garbanzo beans to the soup and continue simmering about 10 minutes longer. Remove the pan from the heat. Stir in the cilantro and lemon juice. Taste the soup before serving and add additional salt and pepper if needed. Stir in some harissa or other hot sauce, if using.

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