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Vegan Chickpea Lentil Moroccan Soup

Warm up with this beautiful blend of winter vegetables and spices! I love a soup that is actually filling – thanks to the chickpeas and lentils, this soup will leave you feeling satisfied and nourished. It also has a beautiful blend of spices that will boost your health: cumin helps control your blood sugar, turmeric is anti-inflammatory, and cinnamon is loaded with antioxidants. Plus, it keeps well, so make a big pot and save it!

(Serves 6)

1 small onion cut in quarters
2 peeled garlic cloves
2 celery stalks rinsed and cut into quarters
2 medium sized carrots peeled and cut in quarters
3 T olive oil
1.5 tsp ground cumin
1.5 tsp turmeric
1/2 tsp ginger
1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp pepper
3 T mild harissa
1-28 oz can of crushed tomatoes
5 cups vegetable stock
2 cups water
1.5 cup red split lentils
1-15 oz can of drained chickpeas
5 oz baby spinach
1/2 cup cilantro
Juice from one lemon


  1. Add onion, garlic, carrots, and celery to a food processor. Pulse until all the veggies are finely minced.
  2. Warm olive oil in a large pan for two minutes. Then add all of the minced veggies, cumin, turmeric, ginger, cinnamon, salt, pepper, and harissa.
  3. Once the vegies are tender, add the can of tomatoes, vegetable stock, and water
  4. Raise heat to medium-high and bring to a boil
  5. Add lentils and chickpeas to boiling water. Let cook for a minute and then reduce to a simmer. Continue to cook the lentils until they are as tender as you want.
  6. Remove from the heat and add the spinach, cilantro, and lemon juice.



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