A hearty and flavorful soup inspired by Moroccan cuisine, featuring lentils, chickpeas, and aromatic spices.
Chop the fresh cilantro and parsley, reserving a small portion for garnish.
Using fresh herbs enhances the flavor and aroma of the soup.
Heat olive oil in a large pot over medium heat. Add diced onion and carrot, sauté until softened.
Sautéing the vegetables first helps to build a flavorful base for the soup.
Add the spices (cumin, turmeric, cinnamon, ginger, and black pepper) to the pot and stir for 1 minute to toast them.
Toasting spices releases their essential oils, intensifying their flavors.
Add the chopped tomatoes, lentils, and chickpeas to the pot. Pour in enough water to cover the ingredients and bring to a boil.
Using fresh tomatoes adds a natural sweetness to the soup.
Reduce the heat to low, cover, and simmer the soup for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Blend a portion of the soup for a creamier texture, then return it to the pot.
Blending part of the soup creates a rich and velvety consistency.
Stir in the lemon juice and reserved herbs. Adjust seasoning if needed.
Adding lemon juice at the end brightens the flavors of the soup.
Ladle the soup into bowls, garnish with fresh herbs, and serve warm.
Serving the soup with a garnish of fresh herbs adds a pop of color and freshness.
