Warm up your evenings with the inviting flavors of this Moroccan Chickpea and Lentil Soup. Packed with aromatic spices, fresh vegetables, and hearty legumes, this soup is as nutritious as it is delicious. Perfect for a quick weeknight meal or a meal prep option, each bowl promises a rich and comforting experience that’s sure to satisfy. Ready in under an hour, it’s a fragrant, flavorful dish that brings the essence of Moroccan cuisine to your kitchen.
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- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 cup red lentils, rinsed
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped fresh cilantro
- Salt and and pepper to taste
- Lemon wedges wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until soft and golden, about 5 minutes.
- Add the cumin, coriander, turmeric, cinnamon, and cayenne pepper; cook for 1 minute stirring constantly until fragrant.
- Add the lentils, chickpeas, vegetable broth, diced tomatoes, carrots, and celery. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes until lentils are tender.
- Stir in chopped cilantro and season with salt and pepper to taste.
- Serve hot with lemon wedges on the side.
Nutrition
Serving: 100g | Calories: 255kcal | Carbohydrates: 38g | Protéines: 13g | Fat: 5g | Sucre: 7g