Lemon Chickpea Lentil Soup

Name: Lemon Chickpea Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

(1)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 10

Ingredients

1 Tbsp Olive Oil2 cups onion, diced1.5 cups celercy, diced3 large cloves garlic, minced3/4 tsp sea saltblack pepper to taste1 tsp mustard seeds1 tsp cumin seeds (or1/2 tsp ground)1.5 tsp paprika1/2 tsp dried oregano1.5 tsp dried thyme1 cup dried red lentils3.5 cups cooked chickpeas2 cups zucchini or tomatoes, chopped (I used tomatoes)3 cups vegetable stock2 cups water2 dried bay leaves1/3 cup fresh lemon juice

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.

Servings Per Recipe: 10

Nutritional Info 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

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