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Moroccan Lentil and Chickpea Soup

recipe rating: 
5
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SERVING SIZE: 20


Ingredients
  • 1 cup Onion, Finely Diced
  • 1/2 tablespoon Ginger, Grated
  • 2 tablespoons Canola Oil
  • 1 1/2 tablespoons Garlic, minced
  • 2 1/2 cups Carrot, Diced
  • 1 cup Red Bell Pepper Diced
  • 3 cups Furmano's Petite Diced Tomatoes
  • 4 cups Vegetable Stock
  • 2 tablespoons Harissa Seasoning
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Cinnamon
  • 2 cups Furmano’s Fully Cooked Lentils, Drained and Rinsed
  • 3 cups Furmano's Chick Peas (Garbanzo Beans), Drained & Rinsed
  • 1 tablespoon Lemon Juice
  • 1/2 cup Cilantro, Chopped
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Black Pepper
Preparation
  1. In a large pot turn on heat and add oil, once oil starts to shimmer add in Carrots and Onions and sweat.
  2. Add in Ginger, Garlic and Red Bell Pepper and saute.
  3. Add in Petite Diced Tomatoes and Stock along with Spices and bring to a boil.
  4. After brought to a boil, then turn down heat to a simmer and add in Lentils,Chickpeas,and Lemon Juice simmer for about an hour. Heat to 165°F
  5. Garnish with fresh cilantro.
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