Thursday, January 21, 2010

Thursday Edibles - Moroccan Lentil with Chick Peas Soup

This recipe comes from one of my favorite places in the world - Wegmans! I found a new favorite and modified it ever so slightly. It is easy to make and incredibly flavorful, not to mention good for you! Warning: I followed the recipe below and made enough soup for the two of us for a week, if not longer! If you have a small family, consider scaling the portions as needed (or you can freeze half - I haven't tried, but I imagine it'll be fine).

2 Tbsp Olive Oil
1 pkg (8 oz) Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Peeled Garlic, chopped
1 pkg (16 oz) Green Lentils, sorted and rinsed
1 can (28 oz) Cut Roma Tomatoes with Basil
2 cartons (32 oz each) Vegetable Culinary Stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp powdered cayenne pepper
1 can (15.5 oz) Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste

  1. Add olive oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.
  2. Cook, covered, 20-25 min.
  3. Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils). (I do not have a handheld blender and used a regular one.)
  4. Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through. Add a few fresh cilantro leaves before serving (optional).


  1. Ya-HUM! I have everything to make this! Sounds great. Yep, soup freezes very well.

  2. That looks so hearty and delicious! Must have been great specially in the cold :)
    You know, Indian cooking is pretty similar to Moroccan - use of spices and then turmeric.

  3. THis is similar to one of my recipes and it's great--love soups in the winter.