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Moroccan Spiced Chickpea and Lentil Soup

nabbed this from a whole foods recipe. very good especially with the chamoula (separate recipe). this is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.

complex18 ingredients10 preparation steps
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Ingredients

  • extra virgin olive oil
  • white onion
  • red onion
  • fennel bulb
  • ground ginger
  • ground turmeric
  • ground cinnamon
  • saffron thread
  • chopped tomatoes
  • garlic cloves
  • sugar
  • low sodium vegetable broth
  • dried lentils
  • canned chick-peas
  • cilantro
  • parsley
  • dried bay leaves
  • salt and pepper

Preparation

  1. 1in a medium sized pot heat the olive oil at medium heat and add fennel , gently cooking for a couple of minutes while the fennel releases its natural juices
  2. 2add the red and white onions , cook until soft and translucent , but without turning brown , stirring mixture from time to time , about 12 minutes
  3. 3add tomatoes and increase heat to high until the mixture comes to a simmer
  4. 4add the ginger , turmeric , cinnamon , garlic and saffron if using , letting them infuse the mixture with their flavors for a few more minutes
  5. 5add the lentils , vegetable stock , sprigs of cilantro and parsley and bay leaves and bring to a boil , then reduce heat to a simmer
  6. 6season with salt , pepper and sugar , stirring the mixture a couple of times
  7. 7cover pot and let simmer for about 25 minutes or until the lentils are tender
  8. 8add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through
  9. 9mix well , season again with salt , pepper and sugar to taste
  10. 10remove bay leafs and sprigs of cilantro and parsley