Moroccan Lentils And Chick Pea Soup Recipe

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Moroccan Lentils and Chick Pea Soup



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


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


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!)

About this Recipe

Course/Dish: Bean Soups
Dietary Needs: Vegetarian