How to make it

  • For the Charmoula
  • Mix the garlic, cumin, four tablespoons of the olive oil, lemon juice and jalapeño in a food processor. Pick cilantro leaves from their stems. Add the lemon zest and cilantro and season lightly with salt and pepper. Pulse mixture a couple of times, scraping mixture down from side of the bowl in between pulses. Add the remaining olive oil if needed. The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days.
  • For the Soup
  • In a medium sized pot (about 4 quart capacity) with a lid, heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
  • Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
  • Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes). Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
  • Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
  • Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender. Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through. Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
  • For a thicker soup, remove about one cup of the cooked lentils and chickpeas from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup.
  • For a thinner soup. add extra vegetable stock.
  • Serve hot with 1 tablespoon of Charmoula sauce on the top of the soup, if desired.

Reviews & Comments 7

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  • hollyeats 8 years ago
    Oooh I can't wait to try this. I love all things Moroccan and now I need to go clean the drool off my keyboard. ;)
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  • mamala1969 8 years ago
    incredible flavor and filling .im currently transitioning to vegi/vegan lifestyle for my health and need more recipes ;like this one .!
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    " It was excellent "
    unicorn4 ate it and said...
    I made this soup last night, we all loved it even my three children asked for more. This soup will be made again and again at my house. Well Done.
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  • phaggood 11 years ago
    Am going to pick up fennel @ the produce store tomorrow so I can cook this soup this week - have cooked often with the seeds but this will be my first time using the actual plant.
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  • zanna 12 years ago
    Great post,I luv the fennel being in it.THANKS:)
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    " It was excellent "
    sunny ate it and said...
    This is quite an undertaking but well worth it. Great post.
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  • softgrey 13 years ago
    that's a long list of ingredients but it seems like this would be super delicious and really good for you too!...
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