Moroccan Lentil & Chickpea Soup

14 50 223
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Moroccan Lentil & Chickpea Soup
Health Highlights


1 tsp Extra virgin olive oil
1 small White onion (diced small)
2 large Carrots (diced small)
2 large stalk(s) Celery (diced small)
1/2 tsp Cilantro (coriander), dried
1/2 tsp Cumin
1/2 tsp Turmeric, ground
1/2 tsp Cinnamon
2 l Vegetable stock/broth
2 cup chopped Tomato (ground)
3/4 cup Green lentils, raw
1 cup Chickpeas, canned, drained
1/3 cup Apricot, dried (diced small)
1/3 cup Raisins, seedless (sultana)


Heat olive oil in a 4-quart stock pot over medium heat. Add onion, carrots and celery and cook for approximately 4-5 minutes, or until the onions are translucent. Add spices and cook for one minute more, allowing them to toast and release their oils. Add vegetable stock and ground tomatoes and bring to a boil over high heat. Add lentils and reduce to a slow boil.

Cook for approximately 30 minutes or until the lentils are cooked to your desired doneness. Add chickpeas, apricots and raisins and cook for 3-5 minutes until dried fruit has plumped.

Serve with a dollop of plain Greek yogurt if desired.


Unlike dried beans and peas, you don't need to soak lentils prior to cooking.

Nutrition Facts

Per Portion

Calories 223
Calories from fat 26.0
Calories from saturated fat 3.0
Total Fat 2.9 g
Saturated Fat 0.3 g
Trans Fat 0 g
Polyunsaturated Fat 7.2 g
Monounsaturated Fat 15.1 g
Cholesterol 0
Sodium 892 mg
Potassium 600 mg
Total Carbohydrate 43 g
Dietary Fiber 8.1 g
Sugars 17.5 g
Protein 10.2 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.9
Vegetables 2.4

Energy sources