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blum099

Moroccan Chickpea and Lentil Soup

By

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

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  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 16-ounce can crushed tomatoes
  • 3/4 cup dried lentils
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cardamom
  • 6 cups water
  • 1 16-ounce can chickpeas, drained & rinsed
  • 1 teaspoon harissa, or to taste (optional)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped parsley

Details

Servings 4

Preparation

Step 1

1. In a large saucepan over medium heat, heat olive oil. Add onion and garlic, then cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add the water, cover, and cook until the lentils are tender, about 45 minutes.

2. Add the chickpeas and cook uncovered for 10 minutes. Stir in the harissa, if using, and cook a minute longer. Stir in the lemon juice. Sprinkle with parsley and serve.

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