Moroccan Chickpea and Lentil Soup [ 50 min ]
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.
Temps de préparation 10 minutes min
Temps de cuisson 40 minutes min
Temps total 50 minutes min
Type de plat Soup
Cuisine Mediterranean
Portions 4 servings
Calories 255 kcal
- 1 large onion, finely chopped
- 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
- 1/4 cup chopped fresh cilantro
- Salt and and pepper to taste
- Lemon wedges wedges for serving
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.
Serving: 100gCalories: 255kcalCarbohydrates: 38gProtéines: 13gFat: 5gSucre: 7g
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