Moroccan Lentil and Chick Pea Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks of celery,, chopped small
- 4 cloves garlic, chopped
- 1 1/2 teaspoons dried ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chipotle pepper or cayenne
- 6 cups broth, vegetable or chicken
- 1 28 ounce canned, whole or crushed tomatoes
- 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
- a tiny pinch of saffron (optional)
- 1–2 teaspoons sea salt
- 1/2 cup red lentils
- 1/2 cup brown or green lentils
- 1 1/2 cups or 1 15- ounce can of garbanzo beans/chick peas
- 1/4 pound capellini pasta, broken into approximately 1-inch pieces
- 1/2 cup chopped cilantro, stems are great
- 1/2 cup parsley
Instructions
- Heat the oil and Sautee the onions till soft, maybe 5-8 minutes
- Add celery, garlic, tumeric, cumin, salt, pepper, chipotle and paprika
- Sautee till very fragrant, maybe 2 minutes to bloom the spices
- Deglaze the pot with broth
- Add tomatoes, half of the parsley and half the cilantro, cinnamon and the lentils.
- Cover vented, bring to a simmer and allow to simmer for 30 minutes
- Add pasta and chick peas and cook another 10 minutes
- Add remaining herbs and serve hot
Notes
Nutrition
Calories: 300kcal
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