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Moroccan Lentil and Chickpea Soup

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.
Course Dinner, Soup
Cuisine Moroccan
Keyword katz curries, mediterranean chickpea and lentil soup, moroccan chickpea and lentil salad, moroccan chickpea and lentil soup, moroccan chickpea lentil soup, moroccan lentil and chickpea soup, moroccan lentil chickpea soup, moroccan lentils, red lentil and chickpea soup, red lentil chickpea soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 170 kcal
Author Catherine Katz

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
  • 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

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.

Recipe Video