Moroccan Chickpea Soup

Heat 2 tbsp olive oil in medium saucepan over medium-high heat. Add onion and carrot and cook until onion is translucent and carrot is soft, 8 to 10 minutes. Add tomato powder, just 2 tsp ras el hanout, just 1 tsp smoked paprika, just half the garlic, and a pinch of salt and pepper and cook until fragrant, about 1 minute.

Stir in 5 cups water, lentils, and ½ tsp salt and bring soup to a boil. Reduce to a simmer and cook for 8 minutes. Stir in orzo and increase heat to medium-high. Continue to cook, stirring occasionally, until lentils are tender and orzo is al dente, 15 to 20 minutes.

Add chickpeas, tomatoes, and spinach to soup and cook until spinach is wilted and chickpeas are heated through, about 2 minutes. Remove from heat, stir in lemon juice, and season to taste with salt.

Combine cilantro, lemon zest, remaining garlic, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl and stir lemon-cilantro pesto. Divide Moroccan chickpea soup with orzo between bowls, drizzle with lemon-cilantro pesto, and serve with lemon wedges. Enjoy!

For 4-serving meal, double all ingredients except water in step 2; use 8 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones.