Description
A hearty and warmly spiced Moroccan-inspired chickpea and lentil soup, perfect for a cozy meal. This nutritious vegetarian soup features a blend of aromatic spices, harissa paste for a mild heat, and fresh lemon juice to brighten the flavors, all simmered together with tender vegetables and legumes for a filling dish.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 large garlic cloves, minced
Spices and Paste
- 1/2 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon ground cumin
- 2 tablespoons harissa paste
Legumes and Liquids
- 1 x 400 g (14 oz) can chopped tomatoes (juices drained)
- 200 g (7 oz) split red lentils
- 1 x 400 g (14 oz) can chickpeas, drained
- 1 litre (4 cups) vegetable stock
Finishing Touches
- Juice of half a lemon
- Fresh coriander or parsley, optional
Instructions
- Prepare the base: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables are soft and translucent.
- Add garlic and spices: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the paprika and ground cumin, cooking for about 30 seconds to release their aromas.
- Combine main ingredients and simmer: Add the harissa paste, drained chopped tomatoes, red lentils, chickpeas, and vegetable stock to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils are tender and the soup thickens slightly.
- Finish and serve: Stir in the lemon juice and add fresh chopped coriander or parsley if using. Season the soup to taste with salt and pepper. Serve hot, garnished with extra coriander and lemon wedges on the side.
Notes
- You can substitute red lentils with brown or green lentils but cooking time will increase.
- Adjust the amount of harissa paste to your preferred spice level.
- For a creamier texture, lightly mash some of the lentils and chickpeas before serving.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan soup, chickpea soup, lentil soup, spicy soup, vegetarian soup, harissa, healthy soup
