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–+ servings

Moroccan Lentil and Chick Pea Soup

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 300 kcal

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

  • Dried lentils are better than canned for soups
  • Red lentils are 5 minutes in the Instant pot. 1 cup beans:1.5 cups water. Quick release.
  • Green lentils are exactly 9 minutes
  • I added greek yogurt to my bowl to soften it up a bit.

    • Nutrition

    Calories: 300kcal
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