Molly's Moroccan Spiced Lentil & Chickpea Soup (Vegan)

1 large onion, diced

3 garlic cloves, minced

2 celery sticks, chopped fine

2 carrots, chopped fine

1 tsp. cumin seeds (I used ground)

1/2 tsp. cinnamon

1/2 tsp. turmeric

1 tsp. smoked paprika

1/2 tsp. chili flakes (opt)

5 tomatoes, roughly chopped (I used canned diced)

4-5 C. veggie broth

200 g red split lentils

2 Tbsp. rose harissa or 1 Tbsp. harissa (I omitted)

1 tsp. sea salt

1 can chickpeas (use the aqua faba in your broth)

Chopped kale, to taste

3 handfuls coriander (cilantro), roughly chopped for topping

TAHINI DRESSING

juice 1 lemon

1 Tbsp. tahini

3-4 Tbsp. water

1/2 tsp. sea salt

twist black pepper

1) In a large pan, water saute the onion on medium heat until soft and browning. (Add a little water at a time as it begins to stick.)

2) Add in garlic, celery, and carrots, along with SPG. Stir to combine and cook for 2-3 minutes or so. Add the spices and stir until the veggies are coated.

3) Add the chopped tomatoes, allowing them to soften a little. Next add the broth, lentils, and harissa. Simmer for 10 minutes, covered, then removed the lid and simmer for 10 minutes more. Add the chickpeas and kale and stir to combine.

4) Taste and add more seasonings as needed.

5) Combine ingredients for tahini dressing and blend until creamy.

TO SERVE:

1) Drizzle hot soup with tahini dressing then top with cilantro leaves and chili flakes to taste.

This recipe is modified from this original from Rebel Recipes.