The lemon juice added at the last minute gives this hearty Moroccan Lentil and Chickpea Soup a great tangy flavor. It’s slow cooking as most soups are but the assembly is right out of your pantry and quick and, if you have a crock pot, you can even let the cooking part take place while you are out! I love to use red lentils for this soup because they are nice and soft when cooked, which is perfect for this soup, but you can also use brown lentils. The combination of lentils and chickpeas make this a complete meal in a pot with lots of protein and lots of fiber and lots of veggies–so yummy and nutritious!
P.S. Watch my cooking class video on how to make this recipe!
Moroccan Lentil and Chickpea Soup
- 2 Tbsp olive oil
- 1 cup celery chopped
- 2 medium yellow onions chopped
- 1 large yellow potato rinsed and diced (unpeeled)
- 2 tsp ground mild curry
- 1 1/2 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tsp salt
- 1 can 28 oz diced plum tomatoes (with the juice)
- 8-9 cups water
- 1 cup dried and rinsed lentils preferably red
- 2 15 oz cans chickpeas, well rinsed and drained
- 1 Tbsp balsamic vinegar
- Juice of 1 lemon
- ½ cup chopped fresh cilantro optional
- Place olive oil in large pot, and sauté onions, celery and potatoes along with the spices (tumeric, curry and cinnamon ) over medium heat for 5 minutes.
- Add canned tomatoes with their juice and cook for an additional 5 minutes.
- Add water, chickpeas and salt. Bring to boil, then simmer partially covered for 30 minutes.
- Add the lentils and continue to simmer for another 20 minutes (Check that there is enough liquid if using another variety of lentils and add I extra cup of water if necessary).
- Just before serving, add lemon juice, balsamic vinegar and cilantro, if using.