Chickpea and Lentil Soup

Chickpea and Lentil Soup
Photo by © Melanie Acevedo

Ingredients

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

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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