Moroccan Lentil and Chickpea Soup
70 mins (prep 5, cooking 65)
21 ingredients
6 servings
One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.

Categories:  tomato , african , soups-&-stews , <-4-hours , moroccan , time-to-make , lentil , vegan , easy , beans , inexpensive , vegetarian , vegetable , chickpeas~garbanzos ,
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Serving Size (278.97 g)
Servings 6
Amount per Serving
Calories 410.14 Calories from Fat 86.31
% Daily Value *
Total Fat 9.59g 88.51%
Saturated Fat 3.13g 93.8%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 879.42mg 219.86%
Total Carbohydrate 66.03g 132.06%
Dietary Fiber 16.69 g 400.65%
Sugars 12.25 g %
Protein 18.1g 217.24%
Vitamin A 521.86IU% Vitamin C 7.69mg%
Calcium 105.84mg% Iron 6.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
celery rib, ground pepper, ground ginger, diced tomatoes, brown lentils, fresh parsley, fresh cilantro