Moroccan Chickpea and Lentil Soup [Recipe] V-DF-GF

Vegetarian - Gluten Free - Dairy Free
This Soup is more than just a soup. 

I was able to create 3 different meals from this recipe.  And they all tasted AMAZING!

This is a great soup for cold winter day.  And super fresh!

Variations included below.  You can serve it with bread, chapati, naan or rice.

Moroccan Chickpea and Lentil Soup Recipe:

Ingredients
1-2 tbs olive oil
1-2 onion diced
1 tsp or ground ginger
1 tsp ground turmeric
1 tsp cinnamon
1-2 tsp salt for soup broth
Opptional- 1/2-1 tsp of oregano or poultry seasoning for soup broth
¼ tsp pepper
2-3 large tomatoes diced or chopped
7 ½ cups of water
¾ cup brown or green lentils rinsed
1 cup chickpeas (rinsed, presoaked)
Cilantro and/microgreens Chopped and diced

Cooking Instructions:
1.     In a soup pan, heat olive oil in a stockpot.  Add diced onions and stir.  If you want to go Oil Free you totally can.  Just skip to step 3, add diced onions, go to step 2 and follow the remining steps.
2.     Add ginger, turmeric, cinnamon and stir
3.     Add 5 1/2 cups of water stir.  Pour in lentils and chickpeas.  Bring to a boil. 10-20 mins
4.     Add tomatoes, salt and pepper to taste (add more salt & pepper if needed) and reduce heat to a dull boil/simmer
5.     Add the remaining water as needed/desired
6.     Once chickpeas and lentils are cooked the soup is ready to serve. 
Serves 4

Variations:
Add carrots or cauliflower
Add Coriander
Swap out cinnamon for 1/2 tsp Coriander, 1/2 tsp cardamom, ¼ tsp nutmeg (add cumin if desired)
Serve as a soup with chapati, naan or tortillas
Serve over rice with a small green herb and lemon salad