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For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapeño and lemon juice in a food processor to make a purée.
Add broth, lentils, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer.
Add sugar and salt and pepper, stirring the mixture a couple of times.
Cover pot and let simmer for about 25 minutes or until the lentils are tender.
Add garbanzo beans and cook, uncovered, for another 5 to 7 minutes until heated through.
Mix well and season again with salt and pepper. Remove and discard bay leaves, cilantro and parsley.
Serve soup hot, with 1 tablespoon of the reserved charmoula on top, if desired.
For a thicker soup, remove about 1 cup of the cooked lentils and garbanzo beans from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup.
For a thinner soup, add extra vegetable broth.