Moroccan Lentil And Chickpea Soup

Ingredients

  • 1/3 cup EVOO

  • 1 large onion, finely chopped

  • 3 celery ribs, finely chopped

  • 5 garlic cloves, minced

  • 1 Tbsp grated fresh ginger

  • 2 tsp ground coriander

  • 2 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • 1/8 tsp red pepper flakes

  • 3/4 cup minced fresh cilantro

  • 1/2 cup minced fresh parsley

  • 8 cups vegetable broth

  • 15 oz canned chickpeas, rinsed

  • 1 cup brown lentils, rinsed and picked over

  • 28 oz can crushed tomatoes

  • 1/2 cup orzo

  • 4 oz Swiss chard, stemmed and cut into 1/2 inch pieces

  • 2 Tbsp lemon juice

Make

  1. Heat oil in large dutch oven over medium-high heat. Add onion and celery and cook until starting to brown (~7 min)
  2. Reduce heat to medium, add garlic and ginger and cook until fragrant. Stir in coriander, paprika, cumin, cinnamon, pepper flakes and cook for 1 minute
  3. Stir in 1/2 cup cilantro and 1/4 cup parsley and cook 1 minute
  4. Stir in broth, chickpeas, and lentils. Simmer, covered, until lentils are tender (~20 min)
  5. Stir in tomatoes and pasta, simmer 7 minutes (stir occasionally)
  6. Stir in chard and cook, partially covered, until pasta is tender (~5 min)
  7. Remove from heat, stir in lemon juice, 1/4 cup cilantro, and 1/4 cup parsley. Season with salt and pepper to taste

TIME | 1 hours

YIELD | 6-8 servings

TAGS | Soups-stews, Vegetarian

PAIR | Crusty Bread And Butter