1 28-ounce can whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they’re broken down. (I recommend San Marzano or organic)
7–8 cups low salt chicken broth or vegetable broth (I recommend Swanson’s)
Dates, 1 per person, chopped or left whole
Lemon wedges (1 per person)
In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don’t let them brown) Add the spices: turmeric, cinnamon, paprika and pepper. Cook, stirring, for 5 minutes, to toast the spices. Add the tomatoes and chicken broth (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer. Add the lentils, chickpeas, cilantro and parsley. Simmer, uncovered, for about 35 minutes, until the lentils break down and the soup becomes thick and creamy, adding more broth if you want a thinner soup.
Season, to taste, with salt. Serve with lemon wedges and dates.
Keywords: red lentil soup, Moroccan lentil soup with chickpeas