Sopa marroquí de lentejas y garbanzos

Elaboración

1. Warm olive oil in a soup pot and cook onion, carrot, and celery until softened.

2. Add garlic, cumin, and paprika, then stir until the spices smell fragrant.

3. Add lentils, chickpeas, crushed tomatoes, salt, and enough water to cover generously.

4. Bring the soup to a steady simmer, then lower the heat.

5. Cook until the lentils break down and the soup becomes thick and hearty.

   ⏱ Iniciar temporizador · 28 min

6. Mash a few chickpeas against the side of the pot for a creamier texture.

7. Stir in lemon juice and parsley, then taste for salt.

8. Serve hot with extra herbs on top.