Moroccan-Style Lentil and Chickpea Soup With Roasted Tomatoes

Name: Moroccan-Style Lentil and Chickpea Soup With Roasted Tomatoes
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4-6 12-16oz servings, 4-6 serving(s)
Ingredients: 2 tablespoons olive oil; 1/2 teaspoon crushed red pepper flakes; 1 cinnamon stick; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 large onion, peeled, chopped; 2 tablespoons ginger; 3 tablespoons tomato paste; kosher salt; 1 cup french green lentil; 1/2 cup chopped cilantro, divided; 1 cup slow-roasted cherry tomatoes, roughly chopped; 1 1/2 cups cooked chickpeas; fresh ground black pepper

Submitted by Renee D

"A vegetarian version of the Bon Appetit Food Lover's Cleanse Recipe"

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Ready In:: 2hrs 45mins
Ingredients:: 14
Yields:: 4-6 12-16oz servings
Serves:: 4-6

ingredients

2 tablespoons olive oil
¹⁄₂ teaspoon crushed red pepper flakes
1 cinnamon stick
1 teaspoon turmeric
1 teaspoon ground cumin
1 large onion, peeled, chopped
2 tablespoons ginger
3 tablespoons tomato paste
kosher salt
1 cup french green lentil
¹⁄₂ cup chopped cilantro, divided
1 cup slow-roasted cherry tomatoes, roughly chopped
1 ¹⁄₂ cups cooked chickpeas
fresh ground black pepper

directions

Heat oil in a large, nonreactive stock pot over medium-high heat. Stir in red pepper flakes, cinnamon, turmeric, and cumin and cook for 1 minute or until fragrant. Add onion and ginger and scrape any browned bits from bottom of pan. Cook until vegetables become glossy and translucent, about 5 minutes.
Stir in tomato paste and 2 teaspoons kosher salt. Stir in the lentils, and half of the cilantro; cook for 1 minute. Add 6 cups water and bring to a boil, then lower the heat and cook for 20 minutes. Add roasted tomatoes and chickpeas and simmer for 10 minutes longer, or until lentils are cooked through. Adjust seasoning with salt, black pepper, and lemon juice. Ladle soup into bowls and garnish each with remaining cilantro and a lemon wedge.