After coming home
late and with no meat thawed for dinner, a vegetarian meal is definitely what came
to mind. I found this one at foodandwine.com and made just a few minor
adjustments.
How was it? Barry ate
two helpings so I’d say it met his standards, and mine, too!
Chickpea and Lentil
Soup Serves 4
2 tablespoons olive oil
1 onion, chopped
2 ribs celery, chopped
½ teaspoon ground ginger
¼ teaspoon turmeric
Pinch ground cinnamon
1 ½ teaspoons salt
½ teaspoon coarsely ground black pepper
1 cup brown lentils
6 ½ cups vegetable broth (use chicken broth if you don’t
mind creating a non-vegetarian dish)
1 (15 oz.) can canned crushed tomatoes with juice
1 (15 oz.) can drained and rinsed canned chickpeas (garbanzo beans)
⅓ cup chopped parsley, optional
- In a large pot heat the olive oil over medium heat.
- Add the onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
- Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
- Add the broth and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
- Add the chickpeas and simmer 5 minutes longer.
- Stir in the parsley.
Recipe without photo . . .
Chickpea and Lentil Soup Serves 4
2 tablespoons olive oil
1 onion, chopped
2 ribs celery, chopped
½ teaspoon ground ginger
¼ teaspoon turmeric
Pinch ground cinnamon
1 ½ teaspoons salt
½ teaspoon coarsely ground black pepper
1 cup brown lentils
6 ½ cups vegetable broth (use chicken broth if you don’t mind creating a non-vegetarian dish)
1 (15 oz.) can canned crushed tomatoes with juice
1 (15 oz.) can drained and rinsed canned chickpeas (garbanzo beans)
⅓ cup chopped parsley, optional
- In a large pot heat the olive oil over medium heat.
- Add the onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
- Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
- Add the broth and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
- Add the chickpeas and simmer 5 minutes longer.
- Stir in the parsley.
Omg! This soup was amazing!
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