Recipe

Moroccan Lentil And Chickpea Soup Recipe

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Ingredients

Directions

Step #1 In large heavy saucepan or dutch oven, melt butter over med-heat/flame.
Step #2 Stir in onion & celery & cook, for 7-10 mins or until onion is tender, covered, stirring every once in awhile.
Step #3 Add cinnamon, salt, turmeric, pepper, ginger, hot pepper sauce & saffron.
Step #4 Cook, stirring, for 2 mins.
Step #5 Add tomatoes, lentils, chickpeas & broth.
Step #6 Bring to boil, reduce heat, & let simmer, covered, for about 40 mins or until lentils are tender.
Step #7 Stir in noodles & let simmer, covered, about 7 mins longer or until noddles are just tender.
Step #8 In bowl, whisk flour, & 1 c water until smooth.
Step #9 Whisk flour mixture into soup & let simmer, stirring often, for 2-4 mins or until soup is thickened & no raw flour taste remains.
Step #10 Sitr in half of the parsley & cilantro, & all of the lemon juice.
Step #11 Taste & adjust seasoning, adding up to 1/2 tsp more salt if needed.
Step #12 Garnish with remaining parsley & cilantro.
Enjoy the Moroccan Lentil & Chickpea Soup recipe

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