moroccan lentils and chick pea soup

Name: Moroccan Lentils and Chick Pea Soup
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 4 clove(s) garlic; 16 ounce(s) dry green lentils (sorted and rinsed); 8 cup(s) vegetable stock (i use 2 (32oz) box of veg.stock); 1 teaspoon(s) coriander; 1 teaspoon(s) turmeric, ground; 1 can(s) 15.5 can garbanzo beans; 8 ounce(s) mirepoix (chopped carrots, onion, celery); - salt to taste; 1/4 teaspoon(s) cinnamon (can use up to 3/4 tspn depending on taste but start with smaller amount and then add later after tasting); 1/4 teaspoon(s) 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 teaspoon(s) cumin

(1 RATING)

31 Pinches

HEIDI MILCH

BUFFALO, NY

Updated on Oct 16, 2010

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.

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prep time 15 Min

cook time 45 Min

method ---

yield 4-6 serving(s)

Ingredients

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

How To Make moroccan lentils and chick pea soup

Step 1

add Oil to stockpot on MEDIUM.

Step 2

Add mirepoix and garlic and cook (5-6 min) until soft but not browned.
Step 3

Stir in lentils, tomatoes, vegetable stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook, covered, 30-35 min.
Step 4

Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
Step 5

Stir in garbanzo beans. Season to taste with salt. Simmer until heated through (5 to 10 minutes)
Step 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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