Chickpea and Lentil Soup
Lisa
This is a pretty hearty, Middle Eastern soup, and I think it is delicious all year round!
ingredients
- 2 Tbs Olive or vegetable oil
- 1/2 onion (I used red), diced
- 2-3 carrots, cut into thin rounds
- 2 stalks of celery, chopped
- 1 clove garlic, minced
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp turmeric
- 1 cup lentils, rinsed and picked over for stones
- 4 cups vegetable stock (or 4 cups water and vegetable bullion cubes)
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 2 tomatoes, diced (or 1 can diced tomatoes with juice)
- 1 6 oz can tomato paste
- 1 cup fresh parsley, chopped
directions
- 1
1. Saute onion, carrot and celery in olive oil over medium heat for about 15 minutes. Add the garlic and spices and saute for about 5 more minutes. (Careful, don’t inhale the pepper!)
- 2
2. Add the vegetable stock and the lentils, and bring the soup to a boil.
- 3
3. Add the chickpeas and reduce the heat to low. Simmer, covered, for about 1 hour, or until the lentils are fork tender.
- 4
4. Add the diced tomatoes and tomato paste and stir thoroughly.
- 5
5. Stir in the parsley, and serve with a parsley garnish.
Source: Lisa
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