Moroccan Spiced Lentil and Chickpea Soup

Moroccan Spiced Lentil and Chickpea Soup

Warm cumin and cinnamon simmer with lentils and chickpeas into a hearty, spoonable stew.

Total 1 hr Makes 6 servings Calories 285/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This hearty soup layers earthy lentils and tender chickpeas with warm spices like cumin, cinnamon, and ginger, simmered in a tomato broth until thick and fragrant. A splash of lemon juice at the end brightens the deep, savory flavors. It makes a satisfying meatless dinner or lunch, especially alongside crusty bread.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup brown or green lentils, rinsed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1/4 cup fresh cilantro, chopped

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

  2. Add the garlic and ginger and cook until fragrant, about 1 minute.

  3. Stir in the cumin, coriander, cinnamon, turmeric, and cayenne, and cook until fragrant, about 30 seconds.

  4. Add the diced tomatoes, lentils, chickpeas, vegetable broth, bay leaves, salt, and pepper. Stir to combine.

  5. Bring to a boil, then reduce heat to low, cover partially, and simmer until the lentils are tender, 35 to 40 minutes, stirring occasionally.

  6. Remove the bay leaves and discard. Stir in the lemon juice and adjust salt and pepper to taste.

  7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Rate this recipe

★ 4.8 (1)

Moroccan Spiced Lentil and Chickpea Soup

This hearty soup layers earthy lentils and tender chickpeas with warm spices like cumin, cinnamon, and ginger, simmered in a tomato broth until thick and fragrant. A splash of lemon juice at the end brightens the deep, savory flavors. It makes a satisfying meatless dinner or lunch, especially alongside crusty bread.

1 hr 6 servings 285 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup brown or green lentils, rinsed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1/4 cup fresh cilantro, chopped

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

  2. 2

    Add the garlic and ginger and cook until fragrant, about 1 minute.

  3. 3

    Stir in the cumin, coriander, cinnamon, turmeric, and cayenne, and cook until fragrant, about 30 seconds.

  4. 4

    Add the diced tomatoes, lentils, chickpeas, vegetable broth, bay leaves, salt, and pepper. Stir to combine.

  5. 5

    Bring to a boil, then reduce heat to low, cover partially, and simmer until the lentils are tender, 35 to 40 minutes, stirring occasionally.

  6. 6

    Remove the bay leaves and discard. Stir in the lemon juice and adjust salt and pepper to taste.

  7. 7

    Ladle the soup into bowls and garnish with fresh cilantro before serving.