Spicy Chickpea & Lentil Soup

Name: Spicy Chickpea & Lentil Soup Recipe
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 3 tbsp olive oil; 2 onions sliced; � tsp ground ginger; � tsp ground turmeric; 1 tsp ground cinnamon; pinch of saffron threads; 2 14oz cans of chopped tomatoes; 2 tsp agave nectar; � cup brown or green lentils rinsed; 7 � cups vegetable stock or water; 1 generous cup dried chickpeas soaked overnight drained boiled until tender; 1 generous cup dried fava beans soaked overnight drained boiled until tender; 1 small bunch cilantro; 1 small bunch Italian parsley; fresh ground pepper

Minutes to Cook: 60

Number of Servings: 10

Ingredients

3 tbsp olive oil2 onions sliced� tsp ground ginger� tsp ground turmeric1 tsp ground cinnamonpinch of saffron threads2 14oz cans of chopped tomatoes2 tsp agave nectar� cup brown or green lentils, rinsed7 � cups vegetable stock or water1 generous cup dried chickpeas soaked overnight, drained, boiled until tender1 generous cup dried fava beans soaked overnight, drained, boiled until tender1 small bunch cilantro1 small bunch Italian parsleyfresh ground pepper

Directions

Heat the olive oil in a large pan, add the onions and stir over low heat for 15 minutes (or until soft and translucent). Add the ginger, tumeric, cinnamon and saffron, then add the tomatoes and agave. Stir in the lentils and pour in the stock or water. Bring the liquid to a boil, reduce the heat, cover and simmer for about 25 minutes until lentils are tender. Stir in the cooked chickpeas and fava beans, bring back to a boil, then simmer again for 10-15 minutes. Stir in the fresh herbs and season to taste. Serve piping hot.

Serving Size: 1 Cup

Number of Servings: 10

Recipe submitted by SparkPeople user BEACH_NUT.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 136.6
Total Fat: 4.6 g
Cholesterol: 0.0 mg
Sodium: 431.4 mg
Total Carbs: 20.9 g
Dietary Fiber: 4.2 g
Protein: 4.7 g

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