Moroccan Chickpea Lentil Soup (Print Version)
# Ingredients:
→ Base & Aromatics
01 -
2 tablespoons olive oil, plus extra for drizzling
02 -
1 large yellow onion, diced
03 -
2 celery stalks, chopped
04 -
4 garlic cloves, minced
→ Spices
05 -
2 teaspoons paprika
06 -
1 teaspoon ground coriander
07 -
1 teaspoon ground cumin
08 -
1 teaspoon turmeric
09 -
1½ teaspoons salt, divided
10 -
½ teaspoon freshly ground black pepper
→ Soup Body
11 -
6 cups vegetable broth
12 -
1 (28-ounce) can crushed tomatoes
13 -
1 (15-ounce) can chickpeas, drained and rinsed
14 -
1 cup green lentils, rinsed well
15 -
½ cup dried rice vermicelli noodles
→ Fresh Finishing Touches
16 -
½ cup fresh parsley, chopped, plus more for garnish
17 -
1 lemon, freshly juiced
# Instructions:
01 -
Warm the olive oil in a large pot over medium heat until it shimmers. Toss in the diced onion, celery, and garlic along with all your spices—paprika, coriander, cumin, turmeric, half a teaspoon of the salt, and black pepper. Let everything cook together for about 10 minutes, stirring now and then, until the vegetables turn tender and the spices become wonderfully fragrant.
02 -
Pour in the vegetable broth and crushed tomatoes, then add the chickpeas and lentils. Bring everything to a rolling boil, then turn the heat down to maintain a gentle simmer. Let it bubble away for 30 minutes, giving it an occasional stir, until the lentils are perfectly tender.
03 -
Stir in the vermicelli noodles along with the remaining teaspoon of salt. Continue cooking for another 10 to 15 minutes until the noodles are soft and have soaked up all those beautiful flavors.
04 -
Remove from heat and stir in the fresh chopped parsley and bright lemon juice. Ladle into bowls and finish with a generous drizzle of olive oil and extra parsley on top.
# Notes:
01 -
This hearty soup stores beautifully in an airtight container in the refrigerator for 3-4 days.
02 -
Reheat gently on the stovetop over low heat or in the microwave. You may need to add a splash of water or broth to thin it out since the noodles absorb liquid as they sit.
03 -
The flavors develop and deepen overnight, so leftovers actually taste even better the next day!