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Chickpea & Lentil Soup

While many versions of this soup exist in Morocco, chefs usually include chickpeas and lentils, making it an ideal choice for a hearty vegan soup.

by Robin Robertson

January 19, 2010

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Serves: 4 to 6
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Serves 4 to 6

What you need:

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 16-ounce can crushed tomatoes
  • 3/4 cup dried lentils
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cardamom
  • 6 cups water
  • 1 16-ounce can chickpeas, drained & rinsed
  • 1 teaspoon harissa (see recipe), or to taste (optional)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped parsley or cilantro

What you do:

  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Stir in the tomatoes, lentils, turmeric, ginger, cumin, salt, pepper and cardamom. Add the water, cover, and cook until the lentils are tender, about 45 minutes.
  2. Add the chickpeas and cook uncovered for 10 minutes. Stir in the harissa, if using, and cook a minute longer. Stir in the lemon juice. Sprinkle with parsley or cilantro and serve.

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