Moroccan-Style Lentil and Chickpea Soup Recipe

Name: Moroccan-Style Lentil and Chickpea Soup Recipe
Total time: 495 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 1 small carrot, chopped; 3 garlic cloves, chopped; 1/2 teaspoon peeled and minced fresh ginger; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1/2 cup dried lentils, picked over and rinsed; 1 (14 1/2 ounce) can plum tomatoes, drained and chopped; 1 1/2 cups slow-cooked chickpeas (or one 15.5-ounce can chickpeas, drained and rinsed); 6 cups vegetable stock; 1 tablespoon fresh lemon juice; 1 teaspoon harissa, to taste plus more to serve; salt; freshly ground black pepper

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From Fresh from the Vegetarian Slow Cooker - Robin Robertson.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.

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Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
1 small carrot, chopped
3 garlic cloves, chopped
1/2 teaspoon peeled and minced fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 cup dried lentils, picked over and rinsed
1 (14 1/2 ounce) can plum tomatoes, drained and chopped
1 1/2 cups slow-cooked chickpeas (or one 15.5-ounce can chickpeas, drained and rinsed)
6 cups vegetable stock
1 tablespoon fresh lemon juice
1 teaspoon harissa, to taste plus more to serve
salt
freshly ground black pepper