How To Make Chickpea and Lentil Soup
This deliciously hearty Chickpea and Lentil Soup is flavorful and extra-thick brought by crushed tomatoes in puree, celery, and lots of spices for flavor.
Serves:
Ingredients
- 2tbspbutter
- 1onion
- 2ribscelery
- ½tspground ginger
- ¼tspturmeric
- 1tspground cinnamon
- 1¾tspsalt
- ¼tspfresh ground black pepper
- 1cuplentils
- 6½cupswater
- 1¾cupscrushed tomatoes in thick puree,(15 oz) canned
- 1cupchickpeas,(15 oz) drained, rinsed, canned
- 1cupcilantro,or parsley, chopped
Instructions
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In a large pot, melt the butter over moderately low heat.
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Add the onion and celery and cook, stirring occasionally, for about 10 minutes, until the vegetables start to soften.
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Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
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Add the water and tomatoes to the pot.
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Bring to a boil.
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Reduce the heat and simmer, partially covered, stirring occasionally, for 25 to 30 minutes until the lentils are tender.
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Add the chickpeas and simmer for 5 minutes longer.
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Stir in the cilantro or parsley.
Nutrition
- Calories: 462.77kcal
- Fat: 9.70g
- Saturated Fat: 4.10g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.35g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 74.19g
- Fiber: 14.68g
- Sugar: 12.64g
- Protein: 24.50g
- Cholesterol: 15.26mg
- Sodium: 1264.69mg
- Calcium: 120.94mg
- Potassium: 1126.63mg
- Iron: 7.06mg
- Vitamin A: 80.70µg
- Vitamin C: 17.94mg
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