Ingredients
Equipment
Method
- Begin by grilling the onion and garlic over charcoal until they become caramelized and fragrant. This process will enhance the overall flavor of your soup.
- In a large pot, place the grilled onion, garlic, lentils, chickpeas, diced tomatoes, spices, and broth. Stir well to combine all ingredients.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pot and let it cook for 30-35 minutes, until the lentils and chickpeas are tender.
- Use a ladle to mash some of the lentils and chickpeas against the pot’s side to create a thicker texture.
- Stir in the chopped coriander and parsley at the last minute of cooking for a fresh herb aroma. Adjust seasoning with salt and pepper based on your taste.
- Let the soup rest for about 10 minutes to blend the flavors before serving.
- Ladle the hot soup into street-style bowls and garnish with any extra herbs, lemon wedges, or radish slices for added freshness.
Nutrition
Notes
Feel free to modify the spices in this recipe according to your taste—experiment with adding smoked paprika or even a pinch of saffron for a luxurious touch.
If you find it too thick, simply add a bit more broth or water until you reach your desired consistency.
Leftover soup can be refrigerated for up to three days and reheats beautifully on the stove.
If you find it too thick, simply add a bit more broth or water until you reach your desired consistency.
Leftover soup can be refrigerated for up to three days and reheats beautifully on the stove.