Moroccan Lentils and Chick Pea Soup

★★★★★ 1 Review
HMILCH avatar

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.

serves 4-6
prep time 15 Min
cook time 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

How To Make

  • 1
    add Oil to stockpot on MEDIUM.
  • 2
    Add mirepoix and garlic and cook (5-6 min) until soft but not browned.
  • 3
    Stir in lentils, tomatoes, vegetable stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook, covered, 30-35 min.
  • 4
    Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
  • 5
    Stir in garbanzo beans. Season to taste with salt. Simmer until heated through (5 to 10 minutes)
  • 6
    I 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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