It’s that time of year… autumn is officially here! Time to snuggle up and get cozy with this simple recipe that works for lunch or dinner. Did we mention the leftovers?
[column size=half position=first]
- 2 onions, chopped
- 2 stalks of celery, chopped
- 2 cloves garlic minced
- 6 cups water
- 1 cup red lentils
- 1 can chickpeas (drained)
- 750 ml diced tomatoes
- 1 large carrot, diced
- 1 tsp cinnamon
- 1 tbsp paprika
- 2 tsp cayenne pepper (ground)
- 2 tsp ground cumin
- 2 tbsp olive oil
Add garlic and sauté until fragrant.
Add spices, plus lentils, chickpeas and tomatoes, and cook for 2 minutes to give ingredients a chance to absorb all the flavors.
Add the water and bring to a boil, reduce and simmer for 90 minutes.
Serve hot and enjoy!
Option: Add a chicken leg or two with the onions at the beginning of this recipe, brown the chicken and let it stew for a Chicken Moroccan stew.
The longer you reduce this soup, the thicker it becomes and has great potential as a topping over rice or noodles.
By Chef John