Tangy Lentil and Chickpea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp olive oil 3/4 cup chopped celery 2 medium yellow onions chopped 1 large yellow potato diced 1 tsp curry powder 1 tsp ground tumeric 1/2 tsp cinnamon 1 (28 ounce) can diced tomatoes w/ juice 1 cup dried and rinsed lentils 2 (15 ounce) can chickpeas well rinsed and drained 1 tsp salt juice of 1 lemon 1 TBSP balsamic vinegar 1/2 cup chopped fresh cilantro
1. Place olive oil in a large pot over medium heat; saute celery, onions and potatoes, along with curry powder, tumeric and cinnamon for 5 to 8 mintues
2. Add canned tomatoes and cook for another 10 mintues.
3. Add 8 cups of water and the lentils, chickpeas and salt. Bring to a boil, then simmer partially covered for 45 minutes to an hour
4. Just before serving add lemon juice, vinegar and cilantro.
Makes 6 servings!!
Number of Servings: 6
Recipe submitted by SparkPeople user C_ANEMONE.
2. Add canned tomatoes and cook for another 10 mintues.
3. Add 8 cups of water and the lentils, chickpeas and salt. Bring to a boil, then simmer partially covered for 45 minutes to an hour
4. Just before serving add lemon juice, vinegar and cilantro.
Makes 6 servings!!
Number of Servings: 6
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 311.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,062.1 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 12.9 g
- Protein: 13.5 g
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