Moroccan Lentil and Chickpea Soup

Name: Moroccan Lentil and Chickpea Soup
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp butter; 2 onions; 1 celery rib; 1 tsp ground cinnamon; 0.5 tsp turmeric; 0.5 tsp salt; 0.5 tsp ground pepper; 0.25 tsp ground ginger; 0.25 tsp hot pepper sauce; 1 pinch saffron; 1 can diced tomatoes (28 ounce); 1 cup brown lentils; 1 can chickpeas (19 ounce); 4 cup vegetable broth; 0.25 cup vermicelli; 2 tbsp flour; 0.5 cup fresh parsley; 0.5 cup fresh cilantro; 0.25 cup lemon juice

Lentils, chickpeas and celery come together in this soup, fragrant with cinnamon and turmeric and simmered on the stove. Finish with parsley and cilantro.

1 hr 10 min · Serves 6 · Medium

Method

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Time: Prep 5 min · Cook 65 min · 70 min total
Difficulty: medium

1
In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
10 min
2
Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
3
Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
4
Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.