Moroccan Lentil and Chickpea Soup

Name: Moroccan Lentil and Chickpea Soup
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 large celery stalks, diced; 2 cloves garlic, minced; 3/4 cup dried lentils, rinsed and sorted; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon grated fresh ginger; 1/2 teaspoon cinnamon; 6 cups water; 2 cups diced ripe tomatoes; One 16-ounce can chickpeas, drained and rinsed; Juice of 1/2 lemon (slice the remainder thinly for an optional garnish); 1/4 cup chopped fresh parsley, or more to taste; Salt and freshly ground pepper to taste

December 9, 2011

This soup (called harira in Arabic) presents a compatible duo of lentils and chickpeas. It can be served all year round, but is especially appealing as a transitional early fall soup, using fresh tomatoes. Serve with fresh pita bread.

Recipe notes

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