Moroccan Spiced Lentil and Chickpea Soup

This Moroccan spiced lentil and chickpea soup is a hearty blend of spices and legumes, perfect for cool evenings.

Ingredients

• 1 cup green lentils, rinsed
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• to taste salt and pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large 8-quart stock pot over medium heat.
2. Add chopped onion and sauté for 5 minutes until translucent.
3. Stir in minced garlic, cumin, coriander, cinnamon, and cayenne pepper; cook for 1 minute until fragrant.
4. Add lentils, chickpeas, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and let soup simmer for 30-35 minutes until lentils are tender.
6. Stir in lemon juice and season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

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