Halal Moroccan Spiced Chickpea Lentil Soup

• 2 tbsp olive oil
• 1 large onion, chopped; 2 carrots, diced
• 4 garlic cloves, minced
• 1.5 tsp cumin, 1 tsp turmeric, 1 tsp paprika, ½ tsp cinnamon, ½ tsp ginger
• 1 cup green or brown lentils, rinsed
• 2 (15 oz) cans chickpeas, drained
• 1 (28 oz) can crushed tomatoes
• 6-7 cups vegetable broth
• Fresh cilantro, parsley, and lemon wedges

1. 1Heat oil; sauté onion and carrots 7 min. Add garlic and all spices 2 min until fragrant.
2. 2Stir in lentils, chickpeas, tomatoes, and broth. Bring to a boil.
3. 3Simmer 35-40 min until lentils are tender. Mash slightly for thickness. Serve with herbs and lemon.

Nutrition values are estimates.