Moroccan Lentil Soup with Chickpeas

Name: Moroccan Lentil Soup with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp basil oil; 8 oz mirepoix; 2 tbsp minced garlic; 16 oz lentils; 28 oz diced Italian tomatoes; 8 cup vegetable stock; 1 tsp coriander seeds; 1 tsp cumin powder; 1 tsp turmeric; 1 tsp cinnamon; 0.25 tsp cayenne pepper; 15 oz garbanzo beans; 2 tbsp chopped cilantro; salt

A soup of lentils, chickpeas and mirepoix, seasoned with coriander and cumin.

45 min · Serves 10 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
5 min
2
Cook, covered, about 25 minutes. Using a stick blender, puree for about 15 seconds. Stir in garbanzo beans and cilantro. Add salt if desired. Heat through and serve.