Savory Chickpea and Lentil Soup
A comforting take on Moroccan harira using lentils, chickpeas, tomatoes, and warming spices.
Servings 4 servings
Ingredients
- 2 tablespoons butter
- 1 onion (chopped)
- 2 ribs celery (chopped)
- ½ teaspoon ground ginger
- ¼ teaspoon turmeric
- ⅛ teaspoon ground cinnamon
- 1 teaspoon dried savory
- ¾ teaspoon salt
- 1 ¼ teaspoons freshly ground black pepper
- 1 cup lentils
- 6 ½ cups water
- 1 ¾ cups crushed tomatoes (or 1 can (15 ounces))
- 1 ⅔ cups cooked chickpeas (or 1 can (15 ounces), drained and rinsed)
- ⅓ cup chopped cilantro or parsley (plus more for topping)
- golden raisins (optional, for topping)
- lemon juice (for serving)
Instructions
- In a large pot, melt butter. Add onion and celery; cook, stirring occasionally, until vegetables soften, about 10 minutes.
- Stir in ginger, turmeric, cinnamon, savory, salt, pepper, and lentils. Add water and tomatoes; bring to a boil.
- Reduce heat and simmer partially covered, stirring occasionally, until lentils are tender, 25–30 minutes.
- Add chickpeas and simmer 5 minutes longer. Serve with cilantro or parsley, golden raisins, and a squeeze of lemon.
Notes
A vegetarian version of Moroccan harira. Serves 4.
