Moroccan Lentil Soup with Chickpeas

the gingered whisk

This easy lentil soup with chickpeas is packed with amazing Moroccan flavors! Ready in 30 minutes and kid-friendly, this is a perfect weeknight meal!

- The Gingered Whisk

Lentils

Main Ingredient

– 2 tablespoons extra virgin oil – 1 large white onion, diced – 2 medium carrots, peeled and diced – 3 garlic cloves, peeled and crushed – 3 celery sticks, diced – ½ teaspoon cumin powder – ½ teaspoon turmeric powder – ½ teaspoon cinnamon powder – 1 teaspoon smoked paprika – 1 teaspoon chilli flakes – 14 oz canned diced tomato – 2 tablespoons tomato paste – 25.36 oz vegetable stock – 14 oz can red lentils, washed and drained – 14 ounce can chickpea, washed and drained – 1 cup of fresh cilantro, chopped – Sea salt to taste

Ingredients

Moroccan Lentil Soup with Chickpeas

Yield

6 Servings

Prep Time

10 Minutes

Total Time

1 Hour

Level

Easy

1. Heat a large pan with olive oil on medium heat.

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2. Cook onion and carrots until onion is translucent, stirring occasionally.

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3. Add garlic and celery with cumin, turmeric, cinnamon, smoked paprika and chilli flakes. Cook for about 1 minute, stirting frequently.

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4. Add the diced tomato and tomato paste and stir to combine

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5. Pour the vegetable stock into the pan and bring to a simmer.

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6. Add the lentils and chickpeas. Stir and cook for 5 minutes

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7. Garnish with the chopped cilantro.

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8. Serve immediately.

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Enjoy!

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