Moroccan-Spiced Lentil Soup

Inspired by Moroccan harira, this soup layers warm spices with lentils and tomatoes for a soup that's substantial enough to be dinner on its own.

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 7–8 minutes.

2. 2

   Add the garlic and tomato paste and cook, stirring, for 2 minutes.

3. 3

   Add the cumin, coriander, smoked paprika, cinnamon, and cayenne and toast, stirring constantly, for 30–60 seconds until fragrant.

4. 4

   Add the crushed tomatoes, rinsed lentils, and vegetable broth. Stir well to combine.

5. 5

   Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until the lentils are fully tender (red lentils will break down and thicken the soup; green lentils hold their shape more).

6. 6

   Stir in the chickpeas and simmer, uncovered, 10 minutes more to warm through and let the soup thicken slightly.

7. 7

   Remove from heat and stir in the lemon juice. Season generously with salt and pepper, adding more lemon juice to taste for brightness.

8. 8

   Ladle into bowls, garnish with fresh cilantro, and serve hot with warm flatbread.