Moroccan Spiced Chickpea and Lentil Soup

Warm your soul with the vibrant, aromatic flavors of Moroccan Spiced Chickpea and Lentil Soup, a hearty and healthy dish brimming with nutrients and warming spices. This one-pot recipe combines protein-packed green lentils and chickpeas with a medley of vegetables, including tender carrots, celery, and leafy greens, all simmered in a fragrant broth infused with cumin, turmeric, smoked paprika, and a touch of cinnamon for a hint of sweetness. A splash of fresh lemon juice brightens the dish, while a garnish of fresh cilantro adds a pop of color and freshness. Perfect as a comforting weeknight dinner or a make-ahead meal, this vegetarian and vegan-friendly soup is ready in under an hour and pairs beautifully with crusty bread or flatbread for a complete meal. Whether you're craving a taste of North African cuisine or looking to spice up your soup repertoire, this Moroccan-inspired recipe is sure to delight.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes, canned with juices
• 6 cups vegetable broth
• 0.75 cups green lentils, rinsed and drained
• 1 15-ounce can canned chickpeas, drained and rinsed
• 2 cups baby spinach or kale
• 2 tablespoons lemon juice, freshly squeezed
• 0.25 cups fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic, ground cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.

Step 4

Add the tomato paste and stir, cooking for another minute to combine with the spices.

Step 5

Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.

Step 6

Add the rinsed green lentils and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.

Step 8

Add the canned chickpeas, baby spinach or kale, lemon juice, salt, and black pepper. Cook for an additional 10 minutes, allowing the greens to wilt.

Step 9

Taste and adjust seasonings as needed.

Step 10

Serve hot, garnished with fresh cilantro. Optionally, serve with crusty bread or a side of warm flatbread.

Nutrition Facts

Serving size	(2959.0g)

Amount per serving	% Daily Value*
Calories	1779.7

Total Fat 52.5g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 7968.3mg	0%
Total Carbohydrate 270.4g	0%
Dietary Fiber 70.6g	0%
Total Sugars 68.9g
Protein 79.1g	0%

Vitamin D 0IU	0%
Calcium 727.9mg	0%
Iron 31.3mg	0%
Potassium 6742.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 16.9%

Carbs: 57.8%