Kamut, Lentil, and Chickpea Soup

Kamut, Lentil, and Chickpea Soup
Photo by Karry Hosford

Ingredients

  • 1 cup finely chopped carrot
  • 2 teaspoons chopped celery leaves (optional)
  • 1 tablespoon chopped fresh tarragon
  • ½ cup thinly sliced celery
  • 2 tablespoons olive oil
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • ¾ cup chopped fresh parsley
  • + 25 more ingredients
    • 1/3 cup dried lentils
    • 2 bay leaves
    • ¼ teaspoon black pepper
    • 2 garlic cloves, minced
    • ½ cup thinly sliced celery
    • 2 teaspoons chopped fresh thyme
    • 4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 2 cups boiling water
    • 1 tablespoon chopped fresh tarragon
    • 1/3 cup dried lentils
    • 2 bay leaves
    • 2 cups finely chopped onion
    • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • 2 tablespoons olive oil
    • 2 cups finely chopped onion
    • ¼ teaspoon black pepper
    • 2 teaspoons chopped fresh thyme
    • 1 cup finely chopped carrot
    • 2 teaspoons chopped celery leaves (optional)
    • 4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 2 garlic cloves, minced
    • ¾ cup kamut berries, rinsed
    • ¾ cup kamut berries, rinsed
    • 2 cups boiling water
    • ¾ cup chopped fresh parsley

Place kamut in a small bowl. Carefully pour boiling water over kamut. Let stand 30 minutes; drain. Heat oil in a stockpot over medium heat. Add onion, parsley, celery, tarragon, and thyme; cook 10 minutes, stirring occasionally. Add garlic; cook 2 minutes, stirring often. Add kamut, broth, and ba...

View full recipe at My Recipes

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