Moroccan Lentil and Chickpea Soup Recipe

Name: Moroccan Lentil and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 large celery stalks, diced; 2 cloves garlic, minced; 3/4 cup dried lentils, rinsed and sorted; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon grated fresh ginger; 1/2 teaspoon cinnamon; 6 cups water; 2 cups diced ripe tomatoes; One 16-ounce can chickpeas, drained and rinsed; Juice of 1/2 lemon (slice the remainder thinly for an optional garnish); 1/4 cup chopped fresh parsley, or more to taste; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons olive oil
1 large onion, finely chopped
3 large celery stalks, diced
2 cloves garlic, minced
3/4 cup dried lentils, rinsed and sorted
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon grated fresh ginger
1/2 teaspoon cinnamon
6 cups water
2 cups diced ripe tomatoes
One 16-ounce can chickpeas, drained and rinsed
Juice of 1/2 lemon (slice the remainder thinly for an optional garnish)
1/4 cup chopped fresh parsley, or more to taste
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium heat until translucent, about 5 minutes.
3
Add the celery and garlic and saute until the onion is golden, about 5 to 7 minutes.
4
Add the lentils, spices, and water.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.
7
Stir in the tomatoes and chickpeas.
8
Adjust the consistency with more water if needed, and adjust the spices to taste.
9
Simmer for 10 to 15 minutes longer over very low heat.
10
Stir in the lemon juice and parsley, then season with salt and pepper.
11
Serve hot or just warm, garnishing each serving with one or two thin lemon slices, if desired.
12
Per serving:
13
Calories: 219
14
Total fat: 6g
15
Protein: 10g
16
Fiber: 9g
17
Carbohydrate: 32g
18
Cholesterol: 0mg
19
Sodium: 155mg

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, finely chopped, 3 large celery stalks, diced, 2 cloves garlic, minced, and more.

Yes, Moroccan Lentil and Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lentil and Chickpea Soup

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