Moroccan Spiced Chickpea And Lentil Soup Recipe

Name: Moroccan Spiced Chickpea And Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 1 medium white onion, chopped (about 1 cup); 1 medium red onion, chopped (about 1 cup); 1 fennel bulb, peeled, cored and chopped (about 1 cup); 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1 pinch saffron thread (optional); 2 (14 ounce) cans chopped tomatoes (with juice); 2 garlic cloves, minced; 2 tablespoons sugar (or to taste); 4 cups low sodium vegetable broth; 1 cup dried lentils, picked through and rinsed; 3 cups canned chick-peas, drained and rinsed; 4 sprigs cilantro; 4 sprigs parsley; 2 dried bay leaves; salt and pepper

Servings: persons

4 tablespoons extra virgin olive oil
1 medium white onion, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
1 fennel bulb, peeled, cored and chopped (about 1 cup)
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 pinch saffron thread (optional)
2 (14 ounce) cans chopped tomatoes (with juice)
2 garlic cloves, minced
2 tablespoons sugar (or to taste)
4 cups low sodium vegetable broth
1 cup dried lentils, picked through and rinsed
3 cups canned chick-peas, drained and rinsed
4 sprigs cilantro
4 sprigs parsley
2 dried bay leaves
salt and pepper

1
In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
2
Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
3
Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
4
Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
5
Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
6
Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
7
Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
8
Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

484

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 18 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 1 medium white onion, chopped (about 1 cup), 1 medium red onion, chopped (about 1 cup), 1 fennel bulb, peeled, cored and chopped (about 1 cup), and more.

Yes, Moroccan Spiced Chickpea And Lentil 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 Spiced Chickpea And Lentil Soup

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