Moroccan Harira Lentil Chickpea Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1 can (14 ounces) diced tomatoes
• 5 cups low-sodium vegetable broth
• 3/4 cup brown lentils, rinsed
• 1 can (15 ounces) chickpeas, drained
• 1/3 cup broken vermicelli
• 1/4 cup chopped cilantro and parsley
• 1 tablespoon lemon juice

Steps

1. Heat the oil in a soup pot over medium heat. Cook onion and celery for 6 minutes until softened.
2. Stir in garlic, cumin, ginger, and paprika for 30 seconds.
3. Add tomatoes, broth, and lentils. Bring to a simmer, cover partially, and cook for 20 minutes.
4. Stir in chickpeas and vermicelli; simmer for 8 to 10 minutes until lentils and noodles are tender.
5. Stir in herbs and lemon juice, then season with salt and pepper to taste.
6. Ladle into bowls and serve hot.

Allergen note: Contains wheat from vermicelli.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.