Moroccan 50 min

Moroccan Lentil and Chickpea Soup

Name: Moroccan Lentil and Chickpea Soup
Total time: 50 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 cup red lentils, rinsed; 1 can (15 oz) chickpeas, drained; 3 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 medium carrots, diced; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon cinnamon; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 1 can (14 oz) crushed tomatoes; 6 cups vegetable broth; Juice of 1 lemon; Fresh cilantro and harissa for serving

veganvegetariangluten-freehigh-proteinhealthymeal-prep

Ingredientsfor 2

300

Cal

14g

Protein

46g

Carbs

Fat

11 cup red lentils, rinsed
21 can (15 oz) chickpeas, drained
33 tablespoons olive oil
41 large onion, diced
54 cloves garlic, minced
62 medium carrots, diced
71 teaspoon cumin
81 teaspoon coriander
91 teaspoon cinnamon
101/2 teaspoon turmeric
111/4 teaspoon cayenne
121 can (14 oz) crushed tomatoes
136 cups vegetable broth
14Juice of 1 lemon
15Fresh cilantro and harissa for serving

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Instructions

1
Heat olive oil over medium heat. Cook onion and carrots for 8 minutes. Add garlic, cumin, coriander, cinnamon, turmeric, and cayenne. Stir 1 minute. Add crushed tomatoes and cook 5 minutes.
2
Add lentils, chickpeas, and broth. Bring to a boil, reduce heat, and simmer for 25–30 minutes until lentils break down completely and the soup is thick.
3
Stir in lemon juice and season generously with salt. The soup should be warming with a complex spice profile. Serve topped with cilantro and a swirl of harissa for heat.