Moroccan Lentil Soup

A most delicious, beautifully-spiced soup of tender red lentils, chickpeas, vegetables and herbs.

2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1 carrot, peeled and finely chopped
⅓ cup chopped parsley, leaves and tender stems
½ cup chopped cilantro, leaves and tender stems
2½ tablespoons minced garlic (about 5 large garlic cloves)
2 tablespoons minced ginger (about a 2-inch by 3-inch piece)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 teaspoons sweet paprika
½ teaspoon Aleppo pepper (or substitute freshly ground black pepper)
1¼ cups dry red lentils, rinsed and picked over
1 15-ounce can chickpeas, drained (or 1½ cups cooked chickpeas)
1 28-ounce can whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they’re broken down.
7-8 cups low salt vegetable broth
Coarse salt

Optional Garnish:
Dates
Lemon wedges

View the full recipe at Panning The Globe →