A warm, filling, and flavorful Moroccan soup made with tomatoes, lentils, and chickpeas, perfect for light dinners or breaking a fast.
Ingredients
Instructions
Heat oil in the pot over medium heat. Add onion and celery and cook until soft.
Add garlic and ginger. Cook one to two minutes until fragrant.
Add tomatoes, cumin, cinnamon, and pepper. Stir and cook three to five minutes.
Add lentils, chickpeas, and broth. Bring to a simmer.
If using meat, brown it first in the pot, then add broth and simmer with lentils.
Simmer about 20 to 30 minutes until lentils are tender.
Add vermicelli or rice near the end and cook until tender.
Stir in parsley and cilantro. Season with salt and lemon juice.
For thicker soup, mix beaten egg and flour, then slowly stir into hot soup while stirring.
Serve hot with lemon wedges.
Nutrition
- Serving Size
- 1 serving
- Calories
- 350 calories
- Sugar Content
- 7g
- Sodium Content
- 600mg
- Fat Content
- 10g
- Saturated Fat Content
- 1.5g
- Unsaturated Fat Content
- 8g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 50g
- Fiber Content
- 15g
- Protein Content
- 12g
- Cholesterol Content
- 30mg
