Moroccan Lentil Soup with Chickpeas
This Moroccan Lentil Soup with Chickpeas is a warm hearty vegan stew perfect for chilly nights. Simple whole ingredients come together in this comforting meal Serve over rice or quinoa!
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 Red Onion diced
- 4 large carrots sliced
- 1.5 teaspoon coriander
- 2 teaspoon cinnamon
- 1 teaspoon Crushed Red Pepper Flakes
- 1.5 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 4 cups Vegetable Stock
- 1 13.5 ounce can coconut milk, full fat
- 1 crushed tomatoes
- 1 cup dried red lentils
- 2 No-Salt-Added Chickpeas
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon coconut cream for garnish
Instructions
- In a large pot, heat the olive oil on low and sauté the garlic and onions for 5 minutes until they begin to soften. Add the carrots, and sauté for 5 minutes more.
- Stir in the coriander, cinnamon, crushed pepper flakes, salt, and pepper and continue to sauce for a few minutes until the spices become fragrant.
- Add the vegetable stock, coconut milk, tomatoes, and lentils, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Add the chickpeas and cilantro and cook for another 10 minutes.
- Remove the pot from heat, and add in the lemon juice.
- Serve over rice. Add additional chopped red onion, coconut cream, or cilantro to garnish.
Nutrition
Calories: 251kcalCarbohydrates: 39gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 929mgPotassium: 725mgFiber: 17gSugar: 5gVitamin A: 10434IUVitamin C: 12mgCalcium: 73mgIron: 4mg
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