A Moroccan comfort stew made with tomatoes, lentils, chickpeas, spinach, fresh herbs and spices.
Course Main Course, Soup
Recipe Type Teaching Kitchen
Cuisine Moroccan
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Servings 4(click to scale)
Calories 184kcal
Ingredients
3/4tspcanola oil
1/4cuponionsdiced
1-3/4tspground cumin
1-1/4tspground coriander
3/4tspturmeric
1-1/4tspGaram Masala
1-1/4tspsmoked paprika
1-1/4tspfresh garlicchopped
1-3/4tspharissa pasta
1-1/4tsplemongrassminced
2-3/4cuplow sodium vegetable broth
1ealemon1-3/4 tsp juice needed
1/2cupcanned diced tomatoes, no added saltin juice
1/3cupcrimson lentils
3/4cupcanned garbanzo beanscanned, low sodium
1-1/2cupspinach
1/4cupfresh cilantrochopped
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Instructions
Pre-heat the oil in a large thick bottom soup pot. Once the oil is hot, add the onion and sauté for two minutes. Then add the spices: cumin, coriander, turmeric, graham marsala, and smoked paprika to the pot and mix well.
Next add the chopped garlic, harissa and lemongrass and continue to cook till browned.
Add the stock, lemon juice, and tomatoes and bring to a boil. Once the stock is boiling add the lentils and cook for 10-12 minutes.
Reduce to simmer and add the chickpeas, spinach, and chopped cilantro to the soup and cook for 5 minutes, stirring often to wilt the spinach.