Moroccan-Style Lentil and Chickpea Soup

Name: Moroccan-Style Lentil and Chickpea Soup
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 medium yellow onion; 1 small carrot; 3 garlic cloves; 0.5 tsp peeled and minced fresh ginger; 0.5 tsp turmeric; 0.5 tsp ground cinnamon; 0.25 tsp ground cumin; 0.25 tsp ground cardamom; 0.5 cup dried lentils; 1 can plum tomatoes (14 1/2 ounce); 1.5 cup slow-cooked chickpeas; 6 cup vegetable stock; 1 tbsp fresh lemon juice; 1 tsp harissa; salt & freshly ground black pepper

Lentils, chickpeas and carrot slow-cooked and spiced with ginger and turmeric.

8 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 480 min · 495 min total
Difficulty: medium

1
Heat the oil in a large skillet over medium heat. Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
5 min
2
Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables. Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
480 min
3
About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
10 min