This Moroccan Soup is fragrant and hearty filled with chickpeas, lentils and warming spices. This one pot dish is Vegan and Gluten-Free and loaded with protein and nutrients. It will warm you from the inside out.
Lentils and Chickpeas are rich in fibre, folate, potassium and full of protein and a great meat replacement. Teaming them together and you get a double whammy of protein and fiber working together to slow digestion which promotes fullness and helps aid in weight management.
They have a fairly low glycemic index which promotes good blood sugar management and help regulate blood sugar levels because fiber slows carb absorption to promote a steady rise in blood sugar levels rather than a spike.
The best part of this soup besides eating it, is that it can be made so quickly and easily with items and spices from your pantry in minutes and supper is on the table. Serve with a hearty bread or salad and your done! This recipe is a large amount because you want leftovers for the week. Have it for lunches or supper and it freezes well.
Moroccan Soup
Equipment
- 1 Large pot slow cooker
Ingredients
- 1 onion, diced
- 4 stalks celery, diced
- 8 cups vegetable broth
- 1 large tomato, chopped
- 1 cup red lentils
- 1 can chickpeas (15 oz) drained
- 1 bay leaf
- ½ tsp cinnamon
- ½ tsp ground turmeric
- ¼ tsp coriander
- ¼ tsp black pepper
- ⅓ cup orzo, or small pasta like shells
- ½ cup cilantro, chopped
- 2 tbsp fresh lemon juice
Instructions
- Add 1/4 cup of water to large pot along with onion and celery. Cook, stirring occasionally, until the onions and celery soften. which should take about 5 minutes. Add remaining ingredients except for the orzo cilantro and lemon juice.
- Bring to a boil, reduce heat and simmer for 45 minutes until the lentils are tender.
- Stir in the orzo, rice or pasta(whichever you are using and allow to cook according to directions) Add the cilantro and lemon juice at the very end to finish off the soup and enjoy.
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