Hearty Moroccan Lentil & Chickpea Soup with Preserved Lemon Gremolata

Hearty Moroccan Lentil & Chickpea Soup with Preserved Lemon Gremolata ingredients

• Soup
• Gremolata

How to make Hearty Moroccan Lentil & Chickpea Soup with Preserved Lemon Gremolata

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 chopped yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 5-7 minutes until softened.
2. Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1.5 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, and 0.25 tsp cinnamon powder. Cook for another minute until fragrant, stirring constantly.
3. Pour in one 14.5 oz can crushed tomatoes and 6 cups vegetable broth. Add 1 cup rinsed brown or green lentils. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. After 20 minutes, stir in one 15 oz can rinsed and drained chickpeas, 0.5 cup chopped fresh parsley, 0.25 cup chopped fresh cilantro, and 0.25 cup short-grain rice or broken vermicelli.
5. Continue to simmer, uncovered, for another 10-15 minutes, or until the lentils are tender and the rice/vermicelli is cooked through, stirring occasionally to prevent sticking. The soup should thicken nicely.
6. While the soup simmers, prepare the gremolata: In a small bowl, combine 0.25 cup finely chopped fresh parsley, 1 tbsp finely minced preserved lemon rind, 1 minced garlic clove, and 1 tbsp extra virgin olive oil. Mix well.
7. Remove the soup from the heat. Stir in the juice from 0.5 lemon and season generously with salt and black pepper to taste. Adjust acidity as desired with more lemon juice.
8. Ladle the hot soup into bowls and garnish each serving with a generous spoonful of the Preserved Lemon Gremolata just before serving. A drizzle of additional olive oil is optional.

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