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Moroccan Lentil Soup with Chickpeas

Coriander, cumin, turmeric, cinnamon, cayenne--the spices of Morocco--combine to give this aromatic soup a deliciously different flavor. The hearty combination of lentils, chickepeas, vegetables, and tomatoes marries beautifully with the exotic spices for a soup you'll want to make again and again.


  • 2 tablespoons olive oil
  • 1/2 cup diced celery
  • 1/2 cup diced peeled carrots
  • 1 cup diced onions
  • 4 cloves garlic, minced
  • 1 package (16 ounces) green lentils, sorted and rinsed
  • 1 large can (28 ounces) Roma tomatoes with basil
  • 3 ounces Veggie-Stock Gold® dissolved in 8 cups water
  • 1 teaspoon coriander seed or ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 can (15 1/2 ounces) chickpeas, rinsed and drained
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste


  1. Warm the oil in a stockpot over medium heat. Add the celery, carrots, and onions and cook, stirring frequently, 5-6 minutes, until the vegetables are soft but not browned. Add the garlic and cook for another minute.
  2. Stir in the lentils, tomatoes, diluted Veggie-Stock Gold®, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook, covered, 20-25 minutes, until the lentils are tender.
  3. Purée the soup briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils), or mash some of the lentlls against the side of the pot with the back of a wooden spoon.  Stir in the chickpeas and cilantro. Season to taste with salt.
  4. Simmer about 5 minutes over medium heat until the soup is heated through.
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Classic French Stocks and Sauces