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Moroccan Spiced Lentil Soup with Chickpeas and Cinnamon
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup dried brown lentils, rinsed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the lentils, cinnamon, cumin, smoked paprika, and turmeric. Stir for 1 minute to coat the lentils with the spices.
  • Pour in the vegetable broth and the diced tomatoes with their juice. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • Stir in the chickpeas and cook for 5 more minutes until heated through. Season with salt and pepper.
  • Serve the soup with lemon wedges on the side.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating. A squeeze of lemon at the table brightens the cinnamon and cumin. Leftovers keep well in the fridge for three days and taste even better the next day once the spices settle.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Can opener