VEGETARIAN Chickpea and Lentil Soup

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

1. In a large pot heat the olive oil over medium heat.
2. Add the onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
3. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
4. 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.
5. Add the chickpeas and simmer 5 minutes longer.
   
   
   
6. 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

1. In a large pot heat the olive oil over medium heat.
2. Add the onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
3. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
4. 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.
5. Add the chickpeas and simmer 5 minutes longer.
6. Stir in the parsley.