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.

Maureen Callahan
Recipe by Cooking Light

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Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
2 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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Nutrition Facts

323 calories; calories from fat 25%; fat 8.9g; saturated fat 0.6g; mono fat 4.3g; poly fat 2.5g; protein 14.8g; carbohydrates 47.2g; fiber 9.7g; cholesterolmg; iron 3.8mg; sodium 611mg; calcium 95mg.