Moroccan Lentil and Chickpea Soup

feastingathome.com

WFPB Julie Bee

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2 tablespoons olive oil

1 onion, diced

2 stalks of celery, inner leaves are fine, chopped small

4 cloves garlic, chopped

1 ½ teaspoons dried ground ginger

½ teaspoon black pepper

½ teaspoon turmeric

2 teaspoons cumin

1 teaspoon smoked paprika

¼ to ½ teaspoon cayenne

6 cups broth, vegetable or chicken or water

1 28 ounce canned, whole or crushed tomatoes

1 cinnamon stick (or ¼ teaspoon ground cinnamon)

a tiny pinch of saffron (optional)

1 to 2 teaspoons sea salt

½ cup red lentils, dry

½ cup brown or green lentils, dry

1 ½ cups (1 15- ounce can) chickpeas (garbanzo beans) cooked

2 teaspoons honey (if needed)

¼ pound capellini pasta, broken into approximately 1-inch pieces

½ cup chopped cilantro, stems are great

½ cup parsley

Serve with lemon wedges, a swirl of yogurt (if desired) and dates on the side.

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