Moroccan Lentil and Chick Pea Soup
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Moroccan Lentil and Chick Pea Soup

Servings

6 bowls

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 3 stalks of celery,, chopped small

  • 4 cloves garlic, chopped

  • 1 1/2 teaspoons dried ground ginger

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon turmeric

  • 2 teaspoons cumin

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon chipotle pepper or cayenne

  • 6 cups broth, vegetable or chicken

  • 1 28 ounce canned, whole or crushed tomatoes

  • 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)

  • a tiny pinch of saffron (optional)

  • 1–2 teaspoons sea salt

  • 1/2 cup red lentils

  • 1/2 cup brown or green lentils

  • 1 1/2 cups or 1 15- ounce can of garbanzo beans/chick peas

  • 1/4 pound capellini pasta, broken into approximately 1-inch pieces

  • 1/2 cup chopped cilantro, stems are great

  • 1/2 cup parsley

Directions

  • Heat the oil and Sautee the onions till soft, maybe 5-8 minutes
  • Add celery, garlic, tumeric, cumin, salt, pepper, chipotle and paprika
  • Sautee till very fragrant, maybe 2 minutes to bloom the spices
  • Deglaze the pot with broth
  • Add tomatoes, half of the parsley and half the cilantro, cinnamon and the lentils.
  • Cover vented, bring to a simmer and allow to simmer for 30 minutes
  • Add pasta and chick peas and cook another 10 minutes
  • Add remaining herbs and serve hot

Notes

  • Dried lentils are better than canned for soups
  • Red lentils are 5 minutes in the Instant pot. 1 cup beans:1.5 cups water. Quick release.
  • Green lentils are exactly 9 minutes
  • I added greek yogurt to my bowl to soften it up a bit.