Spiced Moroccan Lentil and Chickpea Soup with Sour Cream and Toasted Pita

🥘 Ingredients

• chickpeas
  2 box
• coriander
  2 tsp
• cumin
  2 tsp
• diced tomatoes
  2 unit
• olive oil (divided)
  4 tsp
• red lentils
  1.5 c
• scallions (greens and whites, keeping both separate)
  4 unit
• smoked paprika
  2 tsp
• sour cream
  4 oz
• veggie stock concentrate
  2 unit
• water
  2 c
• whole wheat pitas
  4 unit

🍳 Cookware

• large pan
• baking sheet

1. 1

   Prep the ingredients: Preheat the oven to 400 degrees. Thinly slice the scallions . Drain and rinse the chickpeas . Rinse the red lentils .

   scallions: 4 unit (greens and whites, keeping both separate), chickpeas: 2 box, red lentils: 1.5 c
2. 2

   Start the soup: Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook, tossing, for 2-3 minutes, until soft. Add the cumin , coriander , and smoked paprika to the pan and cook, tossing, for 30 seconds, until fragrant. Season with salt and pepper.

   olive oil: 4 tsp (divided), cumin: 2 tsp, coriander: 2 tsp, smoked paprika: 2 tsp
3. 3

   Add the diced tomatoes , veggie stock concentrate , and water 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.

   diced tomatoes: 2 unit, veggie stock concentrate: 2 unit, water: 2 c
4. 4

   Finish the soup: 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.
5. 5

   Toast the pita: While the soup simmers, place the whole wheat pitas on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to toast for 3-5 minutes.

   whole wheat pitas: 4 unit
6. 6

   Serve the soup divided between bowls and dollop with sour cream . Tear the pitas for dipping into the soup and enjoy!

   sour cream: 4 oz