Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield
2 servings (serving size: 1 1/2 cups)

Several spices give this chickpea and lentil soup rich flavor without lamb, the traditional meat used in the Moroccan dish. Pair the soup with baked pita wedges. Freeze the leftover mushroom broth to use in place of water in homemade vegetable soups.

How to Make It

Heat oil in a large saucepan over medium heat. Add onion and celery to pan; sauté 4 minutes or until tender. Combine 1 cup warm water and saffron; let stand 2 minutes. Add 1/8 teaspoon salt, ginger, red pepper, cinnamon, and garlic to pan; cook 1 minute. Add saffron mixture, broth, tomato, lentils, and chickpeas; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Stir in cilantro, parsley, and remaining 1/8 teaspoon salt.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

ChefAmandaLynn's Review

GennyK
June 18, 2013
Doubled this and can't believe how quickly a soup like this came together. Super simple, made all this pantry staples, and with a little extra ground red pepper and salt, pretty yummy!

Uccella's Review

ChefAmandaLynn
April 26, 2013
Made this a few times already . First time put pinto beans and second use garbanzos. This dish is amazing! A must try

brandismom1990's Review

gr8cooker
February 06, 2013
Used about twice the amount of spices called for -- but that's just because I hate to measure and "1/8" teaspoon? Who uses just 1/8 teaspoon of anything? Especially garlic! I did keep Cinnamon to a minimum though and that was right call -- any more and it would have been too much. TOTALLY forgot the tomato, which I am about to walk down and add. That will PROBABLY take this to a 5 -- as I just wolfed it down at a 4. I couldn't find mushroom broth at my supermarket, so used a no-salt vegetable stock. Add a bit of Greek Yogurt as a topping. Also -- I stirred in the parsley and cilantro to the steaming SERVING of soup, not the whole pot. I will do that with every serving to keep parsley and cilantro fresh -- not wilted and bitter. I would make this again -- easy and yummy and nice vegan option w/o the GY for friends who are vegans. Might even toss in some cubed zucchini next time for a little more green without changing flavor profile much.

gr8cooker's Review

Uccella
March 10, 2012
N/A

GennyK's Review

brandismom1990
August 21, 2010
N/A