Moroccan Lentil Soup with Chickpeas and Kale



It just so happens that January is soup month! I love soup more than a lot of things in this world, which might be why I’m a January baby. This January has been especially frigid. In fact, today was 7 degrees (!!!) here on the east coast. So I thought, what better way to warm up than with a big bowl of hearty lentil soup? In celebration of soup month, I have made this vegan version of Moroccan Harira soup, traditionally made with lamb and served at Ramadan. Note: I added chopped kale but spinach is great too. Also, if you happen to have any garam masala laying around it really adds a lot of flavor!

Dietary Info: Dairy-Free, Gluten-Free

Serves: 6-8

Time: 1 hour 15 minutes

  • 1- 1/2 cups brown lentils
  • 1 15 oz. can chickpeas
  • 1 28 oz. can tomato purée
  • 7 cups of water
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and diced
  • 2 large celery sticks, diced
  • 3 cloves of garlic, minced
  • 2 cups chopped kale
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1/4 cup cilantro, chopped
  • 1/4 cup parsley, chopped
  • 3 teaspoons cumin
  • 2 teaspoons cinnamon
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 2 bay leaves
  • Optional: 1 large pinch garam masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

    1. In a large pot, heat oil over medium heat. Add onions and garlic and sauté for about 3 minutes. Then, add carrots and celery and sauté for another 3 minutes.

    2. Add tomato purée, water, spices, salt, pepper, bay leaves, lemon juice and lentils. Bring to a boil for several minutes. Cover and simmer for about 45 minutes, stirring occasionally.

    3. Add chickpeas, kale, parsley and cilantro. Simmer uncovered for 15 more minutes, stirring occasionally. Note: The soup will be very thick by now, much like a stew. Add water if you would prefer it to be thinner. Remove bay leaves and serve, garnished with fresh parsley. Enjoy and stay warm!


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