Moroccan Lentil Soup With Chickpeas

Total Time
45mins
Prep 15 mins
Cook 30 mins

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

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.

Reviews

(1)
Most Helpful

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.

Red Dog June 20, 2008

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