Moroccan Lentil and Chickpea Soup (Gluten free)
This healthy, hearty and delicious soup is satisfying and makes a perfect winter soup!
Servings: 4
Calories: 367kcal
Equipment
- 2 qt or 1.89 liter sauce pot
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 ribs celery, diced
- 1 medium carrot, diced
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 cup green lentils, rinsed and drained
- 1 1/2 cup canned chickpeas, drained and rinsed
- 2 tbsp tomato paste
- 4 cups vegetable stock
- 1 1/2 tbsp all-purpose flour
- 1 cup water
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 4 tbsp fresh parsley, chopped plus extra for garnishing
- 4 tbsp Greek yogurt for garnishing (optional)
- lemon wedges for garnishing (optional)
Instructions
- In a medium sauce pot, over medium heat, sauté the onion for 2 minutes, then add the celery, and carrots, continue cooking for another 2 minutes. Stir in turmeric, cinnamon and ginger.
- Stir in lentils, chickpeas, and tomato paste. Add vegetable stock and bring to a boil then reduce to a simmer for 30 minutes until lentils are cooked and vegetables are tender.
- In a small bowl, mix together the flour and 1 cup of water until smooth, then stir into soup. Increase heat to a boil then simmer for about 5-10 minutes until it’s thickened. Stir in parsley.
- Serve with pita bread and a dollop of Greek yogurt if desire. Garnish with fresh parsley and lemon wedges.
Nutrition
Calories: 367kcal | Carbohydrates: 49g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1789mg | Potassium: 782mg | Fiber: 19g | Sugar: 6g | Vitamin A: 3290IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 5mg