Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
A nourishing Moroccan soup that invites you to a savory and aromatic experience perfect to end a long day of fasting during any season of the year.
  • • 4 tablespoons olive oil
  • • 1 yellow onion, minced (about 1/2 cup)
  • • 2 celery stalks, diced small
  • • 4 tomatoes, diced
  • • 3 cloves garlic, minced
  • • 2 tablespoons tomato paste
  • 1 cup cooked brown lentils
  • 2 cups cooked chickpeas
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1.5 teaspoons smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon red pepper flakes (optional)
  • 1.5 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 tablespoons fresh mint leaves, chopped
  • 2-3 tablespoons fresh parsley leaves, chopped
  • 2-3 tablespoons fresh cilantro stems and leaves, chopped
  • 1 carton (32 fl oz) of Saffron Road's Classic Culinary Lamb Broth
  • 1 cup mixed fresh greens (i.e. spinach, kale, Swiss chard)
  • 1/2 cup orzo or small pasta noodles
  • fresh lemon or lime wedges (optional)
  1. In a large Dutch oven, heat the olive oil gently. Add the onions and cook until translucent. Add the celery stalks and do the same.
  2. Add the tomatoes and cook down for 1-2 minutes then add the garlic and tomato paste. Stir to combine then add the lentils, chickpeas and all of the spices. Add the fresh herbs, too.
  3. Pour in the Saffron Road's Classic Culinary Lamb Broth and bring the entire mixture to a boil. Reduce the heat to medium-low and cover, cooking for about 20 minutes.
  4. Add the fresh greens and orzo and gently stir to combine. Raise the heat slightly and let cook for 10-12 minutes, or the amount of time given for the type of pasta/noodle being used.
  5. When finished, remove from heat immediately.
  6. Serve with a lemon or lime wedge for guests who would like to squeeze one into the soup before eating.
Recipe by Saffron Road Food at http://www.saffronroadfood.com/2014/09/10/21303-autosave/