Moroccan Spiced Chickpea and Lentil Soup
Warm your soul with the vibrant, aromatic flavors of Moroccan Spiced Chickpea and Lentil Soup, a hearty and healthy dish brimming with nutrients and warming spices. This one-pot recipe combines protein-packed green lentils and chickpeas with a medley of vegetables, including tender carrots, celery, and leafy greens, all simmered in a fragrant broth infused with cumin, turmeric, smoked paprika, and a touch of cinnamon for a hint of sweetness. A splash of fresh lemon juice brightens the dish, while a garnish of fresh cilantro adds a pop of color and freshness. Perfect as a comforting weeknight dinner or a make-ahead meal, this vegetarian and vegan-friendly soup is ready in under an hour and pairs beautifully with crusty bread or flatbread for a complete meal. Whether you're craving a taste of North African cuisine or looking to spice up your soup repertoire, this Moroccan-inspired recipe is sure to delight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes, canned with juices
- 6 cups vegetable broth
- 0.75 cups green lentils, rinsed and drained
- 1 15-ounce can canned chickpeas, drained and rinsed
- 2 cups baby spinach or kale
- 2 tablespoons lemon juice, freshly squeezed
- 0.25 cups fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic, ground cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
Add the tomato paste and stir, cooking for another minute to combine with the spices.
Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.
Add the rinsed green lentils and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.
Add the canned chickpeas, baby spinach or kale, lemon juice, salt, and black pepper. Cook for an additional 10 minutes, allowing the greens to wilt.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro. Optionally, serve with crusty bread or a side of warm flatbread.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7968 mg | 346% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 68.9 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 6742 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
