Spicy chickpea, lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tablespoon olive oil1 large onion, finely chopped3 cloves garlic, crushed1 inch piece ginger, finely grated3 teaspoons ground cilantro2 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon saffron threads, soaked in 2 tablespoons of boiling water14 oz. can chopped tomatoes4 cups vegetable stock1 cup red lentils, rinsed2.75 cups cooked or canned chickpeas, drained1/3 cup chopped cilantro1/3 cup chopped flat-leaf parsley, add extra for garnishsalt, pepper to taste
1. Heat oil in saucepan over medium heat. Add onion and cook until soft (6-7 min). Add garlic, ginger, cilantro, cumin and chili powder and cook and stir for another minute.
2. Add the saffron with its liquid, tomatoes, stock, lentils and 4 cups water to pan. Cover, bring to a simmer. Simmer uncovered for 30 min. Add chickpeas and cook for 10 more minutes.
3. Take pan off heat and add cilantro and parsley. Season.
Number of Servings: 5
Recipe submitted by SparkPeople user BZOOTY.
2. Add the saffron with its liquid, tomatoes, stock, lentils and 4 cups water to pan. Cover, bring to a simmer. Simmer uncovered for 30 min. Add chickpeas and cook for 10 more minutes.
3. Take pan off heat and add cilantro and parsley. Season.
Number of Servings: 5
Recipe submitted by SparkPeople user BZOOTY.
Nutritional Info Amount Per Serving
- Calories: 272.0
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 927.9 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 11.3 g
- Protein: 11.3 g
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