Pot of Moroccan Lentil and Chickpea Soup sits on an assortment of festive cloth napkins

Moroccan Lentil and Chickpea Soup

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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!

Medium-HeartP.S. Watch my cooking class video on how to make this recipe!moroccan-lentil-and-chickpea-soup-recipe-copyright-ckatz

 

4.8 from 15 reviews
Moroccan Lentil and Chickpea Soup
 
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I prefer to use red lentils for this soup, but any other variety will do, you will just have to adjust the time cooking and double check that there is enough liquid, especially if you use French lentils or Black beluga lentils.
Author:
Serves: 6
Ingredients
  • 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
  • 1½ 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)
Instructions
  1. 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.
  2. Add canned tomatoes with their juice and cook for an additional 5 minutes.
  3. Add water, chickpeas and salt. Bring to boil, then simmer partially covered for 30 minutes.
  4. 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).
  5. Just before serving, add lemon juice, balsamic vinegar and cilantro, if using.

 

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Comments

  1. This soup was so delicious! My nine year old loved it too (even though he picked the chick peas out of your Mediterranean salad, he devoured them in the soup, keep trying, right? :)) Perfectly delicious, nutritious and comforting too! Thank you! Kamila

    Reply

    • Aw Kamila, it will sound almost silly to you but you really warmed my heart today! I needed that! 🙂 Thank you!

      Reply

  2. So easy and tasty and PERFECT to make on a record cold temperature New England weekend! The combo of spices are key and simple.

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  3. Hi Catherine,
    I cooked this dish for 40 – 50 people today at an AGM dinner. Many many folks asked me for the recipe and I HAPPILY connected them to Cuisinicity. :>) The contents of the 2 dutch oven pots were demolished in very short order. I served it with cilantro, baguette and a spinach salad. I also had a crockpot of chili for the meat lovers.
    To cook more, I’ve invited my friends to go to the Cuisinicity website, email me their order and then drop by for dinner (and a spot of wine). This way and I can continue my Cuisinicity journey, discovering new dishes by cooking exactly what others want. This makes cooking more fun for me – broadening my scope of Cuisinicity favorites.
    John

    Reply

  4. Just made this soup…. Managed to not have either white potato or sweet potato in the house but made the soup anyway…. Delious! Tomorrow I’ll have left overs with left over cracked wheat! Thanks for your recipes.

    Reply

  5. Wonderful Marilyn! I bet the sweet potato tasted wonderful as well! I am making it tonight as I have a cold and it’s dreary outside, so a little fire i the fireplace a good cozy movie, and my hubby and I are having soup tonight!!!!

    Reply

    • Should you be making chicken soup, instead? 🙂 Stay warm and feel better soon. I will be making your tilapia Provençal recipe next week. Love, love, love your recipes!

      Reply

  6. One of the best soups I have made. Because I live in a small town and only use organic potatoes, I had to substitute a sweet potato for the potato and this worked well. I also served the lemon, balsamic vinegar and cilantro on the side. I love cilantro so added lots to my bowl. This will definitely be a winter staple in my house!

    Reply

  7. Cette soupe est délicieuse et trés facile à réaliser. Je l’ai faite deux fois maintenant et tout le monde s’est régalée à chaque fois. Au lieu du citron, j’ai opté pour du citron vert.
    Merci. Je vais certainement explorer vos autres recettes.

    Reply

    • Ah que ca me fait plaisir! Merci beaucoup Sylvie! Du citron vert, ça doit être aussi délicieux, quelle bonne idée hhhmmmm un régal!!! Je viens de realiser que vous êtes la même Sylvie à laquelle je viens de répondre en anglais pour une autre question!

      Reply

  8. I battle an unhealthy addiction to food. Your husband’s column in the New Haven Register is the one thing that keeps me trying to break my unhealthy habits. I recently began following him on linkedin and found the link to your website. THANK YOU for making healthy food that is appealing and does not seem to be boring or bland. Perhaps this is the key element I need to finally break my unhealthy lifestyle.

    Reply

    • Absolutely Dawn!!! One little step at a time! My feedback from a lot of women especially is that they are starting to love their kitchen again, and love the simplicity and variety…so welcome to Cuisinicity and bon appétit! I am really delighted to have you at the table!

      Reply

  9. coucou! merci encore pour cette magnifique soupe! en ces temps qui se refroidissent , c’est un délice! tiens , je fais des vers maintenant? allez zou! bonne journée à vous! Martine

    Reply

  10. bonjour , un régal! ce petit gôut de citron et de coriandre à la fin de la recette , juste avant de servir, hmmm! tout le monde a apprécié! merci et bonne journée à vous so busy! Martine de France

    Reply

  11. Hi Catherine,
    I made a double batch to feed both friends and family today. They all loved it. All four kids were at the table and they had two to three bowls each – glad I made a double batch! My friends were happy to learn that I forwarded the recipe to them by email. My wife and I also liked how uncomplicated the preparation was – good food that’s delicious and preparations that are family friendly. Thanks! :>)

    Reply

    • John! You could not have made me any happier this morning with this wonderful comment!!!! YOU are amazing, your determination to feed your kids well astounds me! YES!!!!

      Reply

  13. This soup is so good! It is perfect for the fall weather we are starting to have – spices that warm, with a taste that is so hearty and satisfying!
    YUM.

    Reply

  14. I checked Kitchen Aid on my lunch hour but they all seem to lock – the Artisan is $325… have to sell a goat!
    Are you interested? 🙂

    Reply

  15. I am planning on making this tonight for dinner- cool here today and this should hit the spot!
    By the way, I am thinking of buying a stand mixer (want to make those buns!) – a bit of a investment so, I am wondering if you could recommend one? Thanks.

    Reply

  16. Il me tarde que le froid s’installe pour faire cette soupe!!
    Elle réchauffe déjà , juste en regardant cette photo !hum !

    Reply

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