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.
1 tablespoon canola oil
1/2 cup chopped onion
1/4 cup chopped celery
1 cup warm water
Pinch of saffron threads
1/4 teaspoon salt, divided
1/8 teaspoon minced peeled fresh ginger
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1 garlic clove, minced
1 cup organic mushroom broth (such as Pacific Natural Foods)
3/4 cup chopped seeded plum tomato
1/4 cup dried small red lentils
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh parsley
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.
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.
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.