---
title: Spiced Moroccan Lentil and Chickpea Soup with Sour Cream and Toasted Pita
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spiced-moroccan-lentil-and-chickpea-soup-with-sour-cream-and-toasted-pita-563a78be79a23cb26f8b4567
servings: 4
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Middle Eastern
  - Soup
  - Quick
  - Healthy
rating: 4.0
rating_count: 555
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: Add the coriander with the cumin and paprika when toasting the spices for best flavor.
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Lentils/spiced-moroccan-lentil-and-chickpea-soup-with-sour-cream-and-toasted-pita.avif"
---
Preheat the oven to 400°F. Thinly slice the @scallions{4%pieces} greens and whites, keeping them separate. Drain and rinse the @chickpeas{15%oz}. Rinse the @red lentils{½%cup}.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium heat. Add the scallion whites and cook, tossing, for ~{2%minutes}, until soft. Add the @cumin{1%tsp}, @coriander{1%tsp}, and @smoked paprika{1%tsp} to the pan and cook, tossing, for ~{30%seconds}, until fragrant. Season with @salt{} and @pepper{}.

Add the @diced tomatoes{14.5%oz}, @veggie stock concentrate{1%unit}, and @water{2%cups} to the pan. Bring to a boil, then add the lentils and reduce to a low simmer for ~{10%minutes}. Season with salt and pepper.

Add the chickpeas and scallion greens to the pan and simmer for another ~{10%minutes}, until the lentils are tender. Taste and season with salt and pepper.

While the soup simmers, place the @whole wheat pitas{4%pieces} on a #baking sheet{} with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to toast for ~{3%minutes}.

Serve the soup divided between bowls and dollop with @sour cream{2%tbsp}. Tear the pitas for dipping into the soup and enjoy!