Turkish Lentils with Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 T olive oil2 c (small) onion, chopped2 c eggplant, peeled, chopped6 oz tomato paste 1.25 c lentils, red or green or a mixture5 c vegetable stock or 6 c water with 1 T of vegetable stock concentrate 2 c chickpeas, cooked (or 1 can, drained and rinsed)1 T lemon juice1 t salt, or to tasteGaram masalaCinnamonPaprikaCurry powder
Heat a pot on high, add the oil, onions and eggplant. Stir-fry until the onions and eggplant are golden brown.
Add the tomato paste and cook, stirring constantly until the tomato paste is darker in color.
Add the lentils and stock or water. Mix very well. Stir in seasonings. Cover and cook on medium-low until the lentils are very tender, about 45 minutes. When they are cooked well, transfer soup to a blender (two batches probably) and blend away. You can also use an immersion blender.
Add the chickpeas, salt and lemon juice. Mix. Cook for another 15 minutes. Taste for seasoning.
Number of Servings: 10
Recipe submitted by SparkPeople user RIVERMOMX3.
Add the tomato paste and cook, stirring constantly until the tomato paste is darker in color.
Add the lentils and stock or water. Mix very well. Stir in seasonings. Cover and cook on medium-low until the lentils are very tender, about 45 minutes. When they are cooked well, transfer soup to a blender (two batches probably) and blend away. You can also use an immersion blender.
Add the chickpeas, salt and lemon juice. Mix. Cook for another 15 minutes. Taste for seasoning.
Number of Servings: 10
Recipe submitted by SparkPeople user RIVERMOMX3.
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 655.3 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 8.5 g
- Protein: 8.7 g
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