Moroccan Lentil and Chickpea Soup with Cumin and Coriander - Vegan
Dive into a bowl of Moroccan Lentil and Chickpea Delight, where the classic and bold flavors of Moroccan cuisine come together in harmony. Each spoonful offers the rich, earthy notes of cumin, coriander, and turmeric, perfectly balanced by the sweetness of carrots and the robustness of tomatoes. This vibrant and hearty soup is a true celebration of plant-based ingredients that not only satiate but also nourish.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup red lentils
- 1 can chickpeas, drained and rinsed
- 2 medium carrots, diced
- 2 celery celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until tender, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes.
- Stir in the cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne pepper; cook until fragrant, about 1 minute.
- Add the carrots and celery; sauté for about 5 minutes until slightly softened.
- Stir in the lentils, chickpeas, diced tomatoes, vegetable broth, and tomato paste.
- Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
- Season with salt and black pepper to taste.
- Stir in the fresh parsley, cilantro, and lemon juice just before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 40g | Protéines: 10g | Fat: 6g | Sucre: 8g
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