Maybe it's the imminent beginning of fall, or the fact that the VNHQ's been fogged in all week. Maybe sometimes you just want soup. Whatever the reason, we've been talking about lentil soup for about a week solid now, and that means one thing: that's exactly what we're featuring in this week's Recipe Club! This Moroccan-inspired version from VN columnist Robin Robertson hits all the warm and homey notes you need from a hearty lentil soup.
What You Need:
2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 16-ounce can crushed tomatoes
3/4 cup dried lentils
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom
6 cups water
1 16-ounce can chickpeas, drained & rinsed
1 teaspoon harissa, or to taste (optional)
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley
What You Do:
1. In a large saucepan over medium heat, heat olive oil. Add onion and garlic, then cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add the water, cover, and cook until the lentils are tender, about 45 minutes.
2. Add the chickpeas and cook uncovered for 10 minutes. Stir in the harissa, if using, and cook a minute longer. Stir in the lemon juice. Sprinkle with parsley and serve.
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