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

🥘 Ingredients

• chickpeas
  15 oz
• coriander
  1 tsp
• cumin
  1 tsp
• diced tomatoes
  14.5 oz
• olive oil
  2 tbsp
• pepper
• red lentils
  ½ cup
• salt
• scallions
  4 pieces
• smoked paprika
  1 tsp
• sour cream
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  2 c
• whole wheat pitas
  4 pieces

🍳 Cookware

• large pan
• baking sheet

1. 1

   Preheat the oven to 400°F. Thinly slice the scallions greens and whites, keeping them separate. Drain and rinse the chickpeas . Rinse the red lentils .

   scallions: 4 pieces, chickpeas: 15 oz, red lentils: ½ cup
2. 2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook, tossing, for ⏱️ 2 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: 2 tbsp, cumin: 1 tsp, coriander: 1 tsp, smoked paprika: 1 tsp, salt, pepper
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: 14.5 oz, veggie stock concentrate: 1 unit, water: 2 c
4. 4

   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

   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 minutes .

   whole wheat pitas: 4 pieces
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: 2 tbsp