Chickpea and Lentil Soup

Chickpea and Lentil Soup
Photo by © Melanie Acevedo

Ingredients

  • 6 ½ cups water
  • 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
  • 2 ribs celery, chopped
  • 1 ¾ cups canned crushed tomatoes in thick puree (one 15-ounce can)
  • 1 ¾ teaspoons salt
  • ¼ teaspoon turmeric
  • ½ teaspoon ground ginger
  • + 6 more ingredients
    • 2 tablespoons butter
    • 1 cup lentils
    • ¼ teaspoon fresh-ground black pepper
    • 1 onion, chopped
    • 1/3 cup chopped cilantro or parsley
    • 1/8 teaspoon ground cinnamon

1. In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils. 2. Add the water and tomatoes to the pot. Bring to a bo...

View full recipe at My Recipes

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