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Spiced Moroccan Lentil and Chickpea Soup with Sour Cream and Toasted Pita

Spiced Moroccan Lentil and Chickpea Soup with Sour Cream and Toasted Pita

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This recipe is inspired by one of our chef’s recent trips to the Atlas Mountains, where he spent time with the nomadic Berbers. The combination of hearty chickpeas, lentils, and those deep, smoky spices is guaranteed to satisfy.

Tags:Veggie
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 box

Chickpeas

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Smoked Paprika

1 unit

Veggie Stock Concentrate

¾ cup

Red Lentils

2 ounce

Sour Cream

(ContainsMilk)

2 unit

Whole Wheat Pitas

(ContainsWheat)

1 unit

Diced Tomatoes

Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3748.864 kJ
Calories896 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate132 g
Sugar13 g
Dietary Fiber29 g
Protein46 g
Sodium1121 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Strainer
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Preheat the oven to 400 degrees. Thinly slice the scallion greens and whites, keeping both separate. Drain and rinse the chickpeas. Rinse the lentils.

2

Start the soup: Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook, tossing, for 2-3 minutes, until soft. Add the cumin and paprika to the pan and cook, tossing, for 30 seconds, until fragrant. Season with salt and pepper.

3

Add the diced tomatoes, stock concentrate, and 2 cups water to the pan. Bring to a boil, then add the lentils to the pan and reduce to a low simmer for 10 minutes. Season with salt and pepper.

4

Finish the soup: Add the chickpeas and scallion greens to the pan and simmer for another 10 minutes, until the lentils are tender. Taste and season with salt and pepper.

5

Toast the pita: While the soup simmers, place the pitas on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to toast for 3-5 minutes.

6

Serve the soup divided between bowls and dollop with sour cream. Tear the pitas for dipping into the soup and enjoy!