Moroccan Lentil Soup With Chickpeas

READY IN: 45mins
Recipe by windhorse23

This is from a grocery store ad--here for safekeeping. I made it and found it wonderful.

Top Review by Red Dog

This was very tasty, with just the right amount of spice. I did find though,that I had to cook the lentils a lot longer than 25 minutes to get them soft. I also found that I had to simmer the pot with the cover off, or there would've been too much water, but maybe that's because I like my lentil soup thick, I don't know.

Ingredients Nutrition

Directions

  1. In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
  2. Cook, covered, about 25 minutes.
  3. Using a stick blender, puree for about 15 seconds.
  4. Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.

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