Annie Veggie-heavy soups don’t get any better than this, folks. Inspired by the North African soup, harira, this double-legume dinner hits all the right late-summer buttons. Warm spices—ginger, coriander, cumin, and others—make this soup SO. DARN. YUM. The meat-lovers in your life will love it, I promise.
Plus, it’s the perfect way to use up a little of this and that, veggie-wise. I had an eggplant and bell pepper that needed using, plus some chard and kale in the garden, but feel free to swap in any other veggies you’ve got burning a hole in your crisper drawer. Later this fall or winter, I’m going to try it with butternut squash and Brussels sprouts or collards. Maybe in the spring I’ll sub in asparagus and spinach. Ooooh I bet cauliflower would be amazing! Or maybe some artichokes or fennel, who knows? You get the idea. Have fun with this one ya’ll!
Spiced Chickpea-Lentil Soup
Ingredients
- 2 Tbsp. coriander seeds
- 1 Tbsp. cumin seeds
- 1 dried cayenne or Thai chile, crushed, or crushed red pepper
- ¼ cup + 2 Tbsp. extra-virgin olive oil
- 1 leek or onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 1 tsp. salt
- 4 cloves garlic, minced
- 1 Tbsp. grated fresh ginger
- ½ to 1 tsp. smoked paprika or regular paprika
- 1 red bell pepper, chopped
- 1 small eggplant or zucchini, chopped (optional)
- 2 Tbsp. tomato paste
- 4 cups chicken or vegetable broth
- 4 cups water
- 1 15-oz. can chickpeas, rinsed and drained
- ⅔ cup brown lentils, rinsed and drained
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- 1 bay leaf
- 1 cup chopped fresh tomatoes or canned whole tomatoes, chopped
- 2 cup chopped fresh or frozen greens, such as chard, kale, or spinach
- ½ cup orzo or broken spaghetti
- 1 lemon, juiced
- Toppers, such as cilantro, Greek-style yogurt, crumbled feta, or crushed pita chips
Instructions
- In a small heavy skillet toast coriander, cumin, and crushed red pepper over medium heat about 5 minutes or until fragrant, shaking the skillet occasionally. Let cool completely. Transfer to a spice grinder and grind finely.
- Meanwhile, heat the ¼ cup olive oil on a 5-qt. heavy pot.Add leek, celery, carrots, and salt. Cook over medium heat, stirring occasionally, about 5 minutes or until softened. Add garlic, ginger, and paprika. Cook and stir 1 minute. Add bell pepper, eggplant (if using), and a splash of water. Cook, covered, about 5 minutes or until just eggplant and bell pepper is just softened and carrots are almost tender. Add tomato paste and half of the ground spices; cook and stir 1 minute.
- tir in broth, water, chickpeas, lentils, cilantro, parsley, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, 15 to 20 minutes or until lentils are almost tender. Stir in tomatoes, greens, and orzo. Bring to boiling (add more water as needed to keep a soupy consistency). Remove from heat. Stir in lemon juice, the 2 Tbsp. olive oil, and remaining spices. Cover and let stand 20 to 30 minutes or until orzo is tender. Season to taste with salt and black pepper. Serve with desired toppers.
