Moroccan Lentils and Chick Pea Soup

Moroccan Lentils And Chick Pea Soup Recipe

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So I recently lost 20 lbs by switching key meals to being chock full of high protein, high fiber foods. I had to find recipes that were quick and easy without weird ingredients that were too "exotic" for my family. I originally found this recipe at our local grocery store, made some minor "tweaks" based on my families preferences and this is how I now make it....super easy and a very healthy, filling soup that stores/freezes well. Even my kids love this soup and help me make it.


★★★★★ 1 vote

15 Min
45 Min


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2 Tbsp
olive oil, extra virgin
4 clove
16 oz
dry green lentils (sorted and rinsed)
8 c
vegetable stock (i use 2 (32oz) box of veg.stock)
1 tsp
1 tsp
turmeric, ground
1 can(s)
15.5 can garbanzo beans
8 oz
mirepoix (chopped carrots, onion, celery)
salt to taste
1/4 tsp
cinnamon (can use up to 3/4 tspn depending on taste but start with smaller amount and then add later after tasting)
1/4 tsp
cayenne pepper
1 can(s)
28 oz. chopped tomatoes
1 can(s)
additional beans (garbanzo or other if you want an even heartier soup - see last step for note)
1 tsp

How to Make Moroccan Lentils and Chick Pea Soup


  • 1add Oil to stockpot on MEDIUM.
  • 2Add mirepoix and garlic and cook (5-6 min) until soft but not browned.
  • 3Stir in lentils, tomatoes, vegetable stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook, covered, 30-35 min.
  • 4Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
  • 5Stir in garbanzo beans. Season to taste with salt. Simmer until heated through (5 to 10 minutes)
  • 6I like my soups more like stew so i add an extra can of garbanzo beans, or whatever other beans I have in the house (so that means feel free to do so yourself if you want this soup to be even heartier!)

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About Moroccan Lentils and Chick Pea Soup

Course/Dish: Bean Soups
Dietary Needs: Vegetarian

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