A hearty and flavorful Moroccan-inspired soup featuring lentils, chickpeas, and aromatic spices.
Heat a large soup pot over medium heat and add a drizzle of olive oil.
Using olive oil adds a subtle flavor to the base of the soup.
Add the chopped onion, celery, and carrot to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Stir in the spices (garam masala, turmeric, cinnamon, and ginger) and cook for another minute to release their aroma.
Toasting the spices enhances their flavor.
Pour in the vegetable broth and bring to a simmer.
Use warm broth to speed up the cooking process.
Add the lentils and chickpeas to the pot and cook until the lentils are tender.
Stir occasionally to ensure even cooking.
Mix the flour with a small amount of water to create a slurry, then stir it into the soup to thicken.
Whisk the slurry well to avoid lumps.
Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice.
Adding lemon juice brightens the flavors of the soup.
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