Description
A hearty, aromatic Moroccan soup featuring chickpeas, lentils, and a blend of warming spices. Entirely vegan and packed with plant-based protein.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 tbsp tomato paste
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 can (15oz) chickpeas, drained
- 1 cup brown lentils, rinsed
- 6 cups vegetable broth
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and celery until translucent.
- Stir in the ground cumin, turmeric, and grated ginger; cook for 1 minute until fragrant.
- Add tomato paste and stir for 2 minutes to caramelize the paste.
- Pour in the rinsed lentils, drained chickpeas, and vegetable broth.
- Bring to a boil, then reduce heat to low, cover and simmer for 30-40 minutes until lentils are tender.
- Stir in fresh cilantro and parsley.
- Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Moroccan