Hearty Spiced Chickpea, Lentil, and Root Vegetable Soup | The Jewish Week | Food & Wine
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Hearty Spiced Chickpea, Lentil, and Root Vegetable Soup

Hearty Spiced Chickpea, Lentil,  and Root Vegetable Soup

Hearty Spiced Chickpea, Lentil,  and Root Vegetable Soup

Makes 3 quarts

active: 
1 hr 15 min

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The inspiration for this recipe comes from a traditional Moroccan soup called hariraFull of vegetables, beans, and spices, it’s incredibly satisfying and bursting with flavor. Serve it with a chunk of Za’atar and Seed Bread and Spiced Toasted Bulgur Salad with Tahini Dressing for a hearty lunch or light dinner. Store in the refrigerator for up to four days, or in the freezer for up to a month.

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Ingredients

2 teaspoons salt

1½ teaspoons ground turmeric

1 teaspoon ground cumin

¼ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 medium-size onion, diced (about 1 cup)

3 garlic cloves, minced

2 large carrots, diced

2 parsnips, diced

1 medium-size celery root, diced

1 small rutabaga, diced

½ cup dried red lentils, picked over and rinsed well

½ cup dried French lentils, picked over and rinsed well

1 (15-ounce) can chickpeas

1 (28-ounce) can diced tomatoes

1 cup chopped fresh cilantro

Steps
  1. Combine the salt, turmeric, cumin, and pepper in a small bowl and set aside.
  2. Heat the olive oil in a large soup pot. Add the onion and garlic and cook over medium heat for 8 to 10 minutes, stirring frequently, or until the onion starts to brown slightly.
  3. Add the spice mixture to the pot and cook for 2 to 3 minutes, stirring frequently.
  4. Add the carrots, parsnips, celery root, and rutabaga and continue to cook for 3 to 5 minutes.
  5. Add 6 cups of water, the red and French lentils, and the chickpeas. Bring the soup to a boil, lower the heat, then simmer, covered, for 30 minutes, or until the lentils and vegetables are tender.
  6. Add the canned tomatoes, bring to a boil, lower the heat, and simmer, covered, for an additional 15 to 20 minutes.
  7. Remove from the heat, add the cilantro, and stir well.

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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