Easiest Way to Cook Delicious Moroccan Lentil Soup With Chickpeas

Moroccan Lentil Soup With Chickpeas. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. In large heavy saucepan or dutch oven, melt butter over medium heat. Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron.

Turmeric, cumin, paprika and a dash of cinnamon will create a beautiful flavor. This soup is vegan, but you can add meat (lamb) to it to make it even richer. You will also receive free newsletters and notification of. You can cook Moroccan Lentil Soup With Chickpeas using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Moroccan Lentil Soup With Chickpeas

1. You need of herb-infused olive oil.
2. Prepare of diced mirepoix.
3. Prepare of minced garlic.
4. You need of green lentils, sorted & rinsed.
5. It's of kitchen cut roma tomatos with basil (canned).
6. You need of vegetable stock.
7. Prepare of ground coriander.
8. You need of cumin.
9. Prepare of tumeric.
10. It's of cinnamon.
11. It's of ground cayenne pepper.
12. Prepare of canned garbanzo beans, drained.
13. It's of fresh cilantro, chopped.
14. You need of Salt to taste.

Swap out the chickpeas for butter beans or another white bean variant. Use mung beans instead of red lentils for an earthier flavour but still super wholesome and nutritious dish Add a swirl of coconut yoghurt or a drizzle of tahini dressing for extra creaminess and luxury. This Moroccan Lentil Soup is hearty, healthy and delicious ~ tender red lentils and chickpeas flavored with warm, fragrant Moroccan spices I'm a very big fan of this Moroccan Lentil Soup. It's got so much to love - it's thick and creamy, hearty, healthy and colorful, and it's flavored by the beautiful, warm, fragrant spices that.

Moroccan Lentil Soup With Chickpeas step by step

1. Add oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned..
2. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook, covered, 20-25 min..
3. Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils)..
4. Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through..

The Moroccan lentil and chickpea soup turned out to be delicious and filled my house with the most intoxicating aroma. The only problem is the lentils never softened. This Moroccan chickpea and lentil soup is from the new Mediterranean Table Cookbook, authored by the editors of Prevention and my dearest friend, Jennifer McDaniel. I swear this soup was made with me in mind, it's got all of my favorite ingredients: chickpeas, lentils, brown rice, lots of fresh herbs and spicy harissa paste. Chickpeas should be just covered with liquid.

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