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spiced Moroccan chicken lentil soup with a rich tomato broth, lentils, and chickpeas in a wide horizontal shot in a bowl, cilantro and a lemon wedge on the side, warm natural light, shallow depth of field, landscape orientation

Moroccan Chicken Lentil Soup

Chicken and chickpeas in a spiced tomato and lentil broth (harira-style).
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken thighs boneless
  • 1 cup brown lentils
  • 6 cups chicken broth
  • 1 14 oz can diced tomatoes
  • 1 cup chickpeas drained
  • 1 onion diced
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp ginger

Method
 

  1. Saute the onion in a pot until soft, then stir in the cumin, cinnamon, and ginger.
  2. Add the chicken, lentils, tomatoes, and broth and bring to a simmer.
  3. Cook for 30 minutes until the lentils are tender.
  4. Remove the chicken, shred it, and return it with the chickpeas.
  5. Simmer 5 minutes more, then serve with a sprinkle of cilantro.

Notes

A squeeze of lemon at the end brightens all those warm spices.