This Mediterranean-inspired Moroccan Bean Soup is a quick-fix but hardy meatless soup filled with beautiful, fragrant flavors. It’s a healthy one-pot meal, cooked in 20 minutes, that can be served with poached eggs or even chicken, lamb, or beef for additional protein.
Serves 4
INGREDIENTS
2 tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
2 celery ribs, chopped
3 garlic cloves, chopped
1 tsp ground ginger
1 tsp sea salt
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground cinnamon
4 to 5 cups water
15-ounce can tomatoes, diced
½ cup dried green lentils
15-ounce can chickpeas, drained
2 (15-ounce) cans butter or cannellini beans or Fava beans
Fresh cilantro or parsley to garnish
INSTRUCTIONS
Heat oil in a large saucepan or medium-sized Dutch oven. Sauté the onion, carrots, and celery until tender. Stir in the garlic and cook for another minute.
Add turmeric, cumin, cinnamon, and ginger; stir and cook for a few seconds or until fragrant. Then stir the water, tomatoes, dry lentils, chickpeas, and fava beans (or bean of choice). Season with salt and pepper and bring to a simmer. Continue to cook for about 20 minutes, or until the lentils are cooked through. Add additional water if necessary.
To make it a heartier meal, serve with poached eggs on top or with added cooked chicken, beef, or lamb. Top with fresh cilantro or parsley.
