This Moroccan chickpea and lentil soup (harira) is hearty and delicious. You can adapt it to make it vegan by substituting the chicken broth for vegetable broth. Turmeric, cumin, and paprika are the main spices. A dash of cinnamon adds incredible depth.
Place all the spices in a small bowl and mix thoroughly.
In a soup pot heat the olive oil on medium Sauté the onions, carrots, and celery until onions are translucent.
Sprinkle the spice mixture, and stir.
Add the vegetable and chicken broth. Using an immersion blender, break up the solids a little bit, but not too much.
Bring the liquid to a boil, then add the parsley, cilantro, chickpeas, lentils, and crushed tomatoes.
Turn heat down to medium, and cook for 25 minutes.
Q: Can I freeze this soup?
A: Yes, this soup freezes very well. Allow it to cool completely and portion into containers. Store in air tight containers for up to 3 months. After thawing and reheating you can add a little water to the desired consistency.
Q: Can I make this dish ahead?
A: Sure, just allow it to cool and store in the refrigerator for up to 3 days in an air tight container. Reheat on the stove or in the microwave.