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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 171.6
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 730.0 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 7.1 g

View full nutritional breakdown of Lemon Chickpea Lentil Soup calories by ingredient
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Lemon Chickpea Lentil Soup

Submitted by: USHABUG1

Introduction

Recipe from "eat, drink & be vegan" by Dreena Burton.

Delicious vegan soup
Recipe from "eat, drink & be vegan" by Dreena Burton.

Delicious vegan soup

Number of Servings: 10

Ingredients

    1 Tbsp Olive Oil
    2 cups onion, diced
    1.5 cups celercy, diced
    3 large cloves garlic, minced
    3/4 tsp sea salt
    black pepper to taste
    1 tsp mustard seeds
    1 tsp cumin seeds (or1/2 tsp ground)
    1.5 tsp paprika
    1/2 tsp dried oregano
    1.5 tsp dried thyme
    1 cup dried red lentils
    3.5 cups cooked chickpeas
    2 cups zucchini or tomatoes, chopped (I used tomatoes)
    3 cups vegetable stock
    2 cups water
    2 dried bay leaves
    1/3 cup fresh lemon juice

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Directions

In a large soup pot on medium heat, add oil, onion, celery, garlic, salt, pepper, mustard seed, cumin seeds, paprika, oregano, and thyme and stir to combine. Cover and cook for 6-7 minutes, stirring occasionally. Rinse lentils. Add lentils and 2.5 cups chickpeas (reserve remaining 1 cup), zucchini or tomatoes, stock, water, and bay leaves ans stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until lentils are completely softened. Remove bay leaves. Stir in 1/4 cup lemon juice, then using a hand blender, puree the soup, keeping some texture (or transfer to counter-top blender). Stir in remaining 1 cup chickpeas. Season with additional sea salt, pepper, and lemon juice if desired, and serve!
Makes ~ 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user USHABUG1.






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