Moroccan Spiced Chickpea and Lentil Soup

Recipe by She-Thing
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
  • Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
  • Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
  • Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
  • 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.
  • Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
  • Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.