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Spiced Moroccan Chickpea and Lentil Soup

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A hearty and aromatic Moroccan-inspired soup made with chickpeas, lentils, vegetables, and warming spices. Packed with plant-based protein and flavor, it’s perfect for cozy dinners or meal prep.

Ingredients

  1. 2 tbsp olive oil
  2. 1 medium onion, diced
  3. 3 cloves garlic, minced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 1 can (14 oz) crushed tomatoes
  7. 6 cups vegetable broth
  8. 1 can (15 oz) chickpeas, rinsed and drained
  9. 1 cup red or green lentils, rinsed
  10. 2 tsp ground cumin
  11. 1 tsp ground coriander
  12. 1/2 tsp ground cinnamon
  13. 1 tsp smoked paprika
  14. 1/2 tsp ground turmeric
  15. 2 tbsp fresh cilantro or parsley, chopped
  16. 2 tbsp lemon juice
  17. Salt and black pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–7 minutes.

  1. Stir in garlic and cook until fragrant, about 1 minute.
  2. Add cumin, coriander, cinnamon, paprika, and turmeric. Cook for 1 minute to release flavors.
  3. Stir in crushed tomatoes, chickpeas, lentils, and vegetable broth. Mix well.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until lentils are tender.
  5. Season with salt and pepper. Stir in lemon juice and fresh cilantro or parsley.
  6. Serve warm with crusty bread or flatbread.

Notes

  • Add diced sweet potato or butternut squash for extra heartiness.
  • For more greens, stir in spinach or kale at the end of cooking.
  • Blend half the soup for a creamier texture.
  • Add harissa or chili flakes for a spicier kick.
  • This soup freezes well for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/spiced-moroccan-chickpea-and-lentil-soup/