Moroccan Chickpea and Lentil Soup Video, Vegetable Recipe, Vegetable Soup, Vegetable

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and still provide protein.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water can reduce costs while still allowing the soup to be flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Soak chickpeas overnight in water, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until softened, about 5-7 minutes.

Stir in minced garlic and ginger paste; cook until fragrant, about 1 minute.

Add soaked chickpeas, split red lentils, canned tomatoes, and vegetable broth; bring to a boil.

Reduce heat to low; simmer uncovered for 30-40 minutes until lentils are tender.

Stir occasionally, adding boiling water if the soup gets too thick.

Season with salt and black pepper to taste.

Add lemon juice and chopped parsley and cilantro just before serving.

Serve hot, garnished with Greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary