Moroccan Chickpea Lentil Soup: Vegan and Gluten Free
Author: 
Recipe type: Soup
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Moroccan Chickpea Lentil Soup: Vegan and Gluten Free
Ingredients
  • 1 cup celery
  • 1 cup carrots
  • 1 cup onion
  • 2 cups of lentils, rinsed to remove debris
  • 1 28 oz can of stewed tomatoes (we use a quart of our own canned tomatoes)
  • 6 cups of water
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • ¼ tsp of cayenne (or more to taste)
  • 1¾ tsp salt
  • freshly ground pepper to taste
  • 2 cups of chick peas
  • 1 tbsp chopped garlic
  • *optional: fresh parsley for garnish
Instructions
  1. Place all ingredients excepts chick peas and garlic into a soup pot
  2. Bring to boil, and reduce to simmer
  3. Cook until lentils have softened (about 30 minutes)
  4. Using a stick blender, puree soup to desired consistency (this will thicken the soup)
  5. Add in chick peas and garlic and heat until warmed. We add the garlic in at the end to maximize it's health benefits. If cooked too long, its benefits are reduced.
  6. If soup is too thick, add additional water to thin to desired consistency
  7. Serve or freeze. Freezes well, up to 6 months
Notes
Packed with iron (238%), Vitamin A (387%), Vitamin C (242%), and Potassium 3084 mg in entire recipe
Nutrition Information
Serving size: ⅛ of recipe Calories: 257 Fat: 1 g Carbohydrates: 38 g Fiber: 9.3 g Protein: 13.3 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/moroccan-chickpea-lentil-soup-vegan-and-gluten-free/