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Moroccan Lentil Chickpea Soup Recipe
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!
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Course:
Soup/Stew
Cuisine:
African
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
servings
Calories:
411
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
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
Instructions
Heat a large pan with olive oil on medium heat.
Cook onion and carrots until onion is translucent, stirring occasionally.
Add garlic and celery with cumin, turmeric, cinnamon, smoked paprika and chilli flakes. Cook for about 1 minute, stirting frequently.
Add the diced tomato and tomato paste and stir to combine
Pour the vegetable stock into the pan and bring to a simmer.
Add the lentils and chickpeas. Stir and cook for 5 minutes
Garnish with the chopped cilantro.
Serve immediately.
Notes
Store leftovers in the fridge for up to 3 days.
Nutrition
Serving:
1
g
|
Calories:
411
kcal
|
Carbohydrates:
62
g
|
Protein:
21
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
9
g
|
Sodium:
991
mg
|
Fiber:
19
g
|
Sugar:
14
g