Ingredients for Moroccan Lentil And Chickpea Soup
- 2 tablespoons butter
- Onions
- Celery Rib
- Ground Cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- Ground Pepper
- Ground Ginger
- Dash of hot pepper sauce (to taste)
- Pinch of saffron threads (optional)
- Diced Tomatoes
- Brown Lentils
- 1 (15 ounce) can chickpeas, rinsed and drained
- Vegetable Broth
- Vermicelli
- 2 tablespoons all-purpose flour
- Fresh Parsley
- Fresh Cilantro
- Juice of 1 lemon
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How to Make Moroccan Lentil And Chickpea Soup
- Melt 2 tablespoons of butter in a large heavy saucepan or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 2 celery stalks, chopped. Cook, covered, for 7-10 minutes, or until the onion is tender, stirring occasionally.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon grated fresh ginger, a dash of hot pepper sauce (to taste), and a pinch of saffron threads (optional).
- Cook, stirring constantly, for 2 minutes.
- Add 1 (28 ounce) can crushed tomatoes, 1 cup brown or green lentils, rinsed, 1 (15 ounce) can chickpeas, rinsed and drained, and 4 cups vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until the lentils are tender.
- Stir in 1 cup small egg noodles and simmer, covered, for 7 minutes, or until the noodles are tender.
- In a separate bowl, whisk together 2 tablespoons all-purpose flour and 1 cup water until smooth.
- Gradually whisk the flour mixture into the soup and simmer, stirring frequently, for 2-4 minutes, or until the soup has thickened and the raw flour taste is gone.
- Stir in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, and the juice of 1 lemon.
- Taste and adjust seasoning, adding up to 1/2 teaspoon more salt if needed.
- Garnish with the remaining parsley and cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
24g
Fat
13g
Carbs
17g
