Moroccan-Style Lentil and Chickpea Soup With Roasted Tomatoes

Ingredients

• 2 tablespoons olive oil
• 12 teaspoon crushed red pepper flakes
• 1 cinnamon stick
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 large onion
• peeled
• chopped
• 2 tablespoons ginger
• 3 tablespoons tomato paste
• kosher salt
• 1 cup french green lentil
• 12 cup chopped cilantro
• divided
• 1 cup slow-roasted cherry tomatoes
• roughly chopped
• 1 12 cups cooked chickpeas
• fresh ground black pepper

Instructions

1. Heat oil in a large, nonreactive stock pot over medium-high heat.
2. Stir in red pepper flakes, cinnamon, turmeric, and cumin and cook for 1 minute or until fragrant.
3. Add onion and ginger and scrape any browned bits from bottom of pan.
4. Cook until vegetables become glossy and translucent, about 5 minutes.
5. Stir in tomato paste and 2 teaspoons kosher salt.
6. Stir in the lentils, and half of the cilantro; cook for 1 minute.
7. Add 6 cups water and bring to a boil, then lower the heat and cook for 20 minutes.
8. Add roasted tomatoes and chickpeas and simmer for 10 minutes longer, or until lentils are cooked through.
9. Adjust seasoning with salt, black pepper, and lemon juice.
10. Ladle soup into bowls and garnish each with remaining cilantro and a lemon wedge.