Moroccan Vegetable Soup

Name: Moroccan Vegetable Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 garlic cloves; 1 bunch fresh cilantro; 2 parsnips; 2 turnips; 3 carrots; 8 cup water; 15 oz chickpeas; 1 cup dry lentils; 28 oz crushed tomatoes; 28 oz tomato puree; 0.5 tbsp salt; 1 tsp ground cumin; 2 tsp ground turmeric; 0.5 tsp fresh ground black pepper; 1 pinch cayenne pepper

Chickpeas, lentils and parsnips simmered on the stove and spiced with cumin and turmeric.

1 hr 5 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
In a large stockpot, saute garlic and cilantro in the oil, over low heat, for 2 minutes; stir in parsnips, turnips, and carrots and cook an additional 3 minutes.
2
Add water and bring to a boil; stir in lentils, cover, reduce to low heat, and simmer until the lentils are tender, about 25 minutes.
25 min
3
Stir in chickpeas, both cans of tomatoes, season with salt, cumin, turmperic, pepper and cayenne, if using; bring to a boil, cover, and simmer 15 to 20 minutes more.
20 min