SPICY LENTIL & CHICKPEA STEW
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.
Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
MOROCCAN LENTIL AND CHICKPEA SOUP
One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.
Provided by Kumquat the Cats fr
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
- Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
- Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
- Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.
RED LENTIL, CHICKPEA & CHILLI SOUP
Come home to a warming bowlful of this filling, low-fat soup
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
- Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
- Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.
Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
MOROCCAN LENTIL CHICKPEA STEW RECIPE
Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. With a dollop of coconut cream, a sprinkle of cilantro and flatbread, dinner is ready! Freezer friendly. vegan or vegetarian + gluten free
Provided by Traci York | Vanilla And Bean
Time 45m
Number Of Ingredients 16
Steps:
- In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay.
- Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
- Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
- Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro. For the coconut cream, open and scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro.
Nutrition Facts : Calories 341 kcal, Carbohydrate 60 g, Protein 18 g, Fat 5 g, SaturatedFat 3 g, Sodium 1335 mg, Fiber 21 g, Sugar 15 g, ServingSize 1 serving
CURRIED CHICKPEA AND LENTIL DAL
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Chickpea Lentil Mustard Cilantro Garlic Ginger Coconut Vegetarian Vegan Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 24
Steps:
- Mustard Seed and Turmeric Oil:
- Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
- Cilantro-Raisin Chutney:
- Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
- Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
- Do Ahead
- Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
CHICKPEA AND LENTIL SOUP
I got this in an on-line recipe swap and it comes from my Aunt Phyllis's friend Nancy's daughter! It's easy to make and tastes better the NEXT day!
Provided by Oolala
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt butter over moderately low heat.
- Add onion, celery and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
- Stir in ginger, cinnamon, salt, pepper and lentils. Add water and tomatoes. Bring to a boil.
- Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25-30 minutes.
- Add chickpeas and simmer 5 minutes longer. Stir in cilantro and voila!
Nutrition Facts : Calories 190, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 1058.8, Carbohydrate 30.2, Fiber 8, Sugar 4.5, Protein 7.7
MOROCCAN CHICKPEA LENTIL STEW
This Moroccan-spiced stew is packed with chickpeas, lentils, tomatoes and sweet potatoes. It's gluten free, vegan, and ready in about 45 minutes. Delicious as leftovers and best served with warm pita or flatbread!
Provided by Lexi
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Preheat soup pot or dutch oven over medium heat. Add oil.
- Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes.
- Stir in sweet potatoes and cook for 5-6 minutes.
- Add broth, tomatoes, lentils, and all dry spices and stir well. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are fully cooked.
- Add chickpeas and cook for an additional 5 minutes.
- Serve with a drizzle of plain yogurt and fresh herbs.
Nutrition Facts : Calories 414 calories, Sugar 12.1 g, Sodium 1487.8 mg, Fat 13.2 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 57.5 g, Fiber 10.7 g, Protein 19.8 g, Cholesterol 9.3 mg
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From healthyfood.com
Cuisine HealthyTotal Time 30 minsCategory SoupsCalories 284 per serving
- 1 Heat a non-stick pan for a few minutes. Add cumin seeds and chilli flakes. Cook for 1 minute or until seeds start to release their aromas and ‘pop’.
- 2 Add oil and onion. Cook for 5 minutes until softened. Stir in lentils, stock, 1 1/2 cups water and tomatoes and bring to the boil. Simmer for 15 minutes until lentils soften.
- 3 Purée soup in a processor or with a stick blender until roughly puréed. Return soup to pan. Add chickpeas and heat through, adding 1/2 cup boiling water for a soup with thinner consistency.
- 4 Stir in coriander and season to taste. Serve with a spoonful of yoghurt and extra coriander (if using).
HARIRA (MOROCCAN CHICKPEA AND LENTIL SOUP) - HOST THE …
From hostthetoast.com
5/5 (6)Estimated Reading Time 7 minsServings 8Total Time 1 hr 10 mins
- Heat the oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, harissa, cumin, turmeric, cinnamon, and ginger. Continue to cook until fragrant and toasty, about 1 more minute.
- Mix in the crushed tomatoes, celery leaves, harissa, stock, and half of the cilantro, and bring to a gentle boil. Reduce to a simmer and continue to cook, uncovered, for 15 minutes.
- Add the lentils and chickpeas and season generously with salt. Cook for 30 more minutes, taste, and adjust harissa and seasonings as needed. Continue to cook until the lentils are soft. The soup should thicken, but if it gets too thick, add more stock or water as needed. Be sure to add extra salt along with the extra liquid.
- Mix in and top with the remaining cilantro, and serve warm with lemon wedges. Top with greek yogurt and toasted almonds, if desired.
CHICKPEA AND LENTIL SOUP - A TASTE OF MADNESS
From atasteofmadness.com
Ratings 4Total Time 45 minsEstimated Reading Time 2 mins
- In a large saucepan, heat the oil on medium heat. Cook the onions, carrots and celery until the onions are transparent.
- Add in the vegetable broth. Bring the soup to a boil, then add the chickpeas, lentils, tomato sauce, salt, turmeric, cumin and black pepper. Reduce the heat to medium then continue to cook for 25 minutes.
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From foodandwine.com
4/5 Servings 4
- In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
- Add the water 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 cilantro or parsley.
BROWN LENTIL, CHICKPEA AND VEGETABLE SOUP - HEALTHY …
From healthyfood.com
4.8/5 Total Time 45 minsCategory SoupsCalories 396 per serving
- 1 Put a large saucepan over a medium heat and spray with a little oil. Add the onion and celery and cook, stirring, for 6–7 min until softened. Add the garlic and oregano and cook, stirring, for 1 min.
- 2 Add the kumara and cook for 1 min, then add the stock, lentils, chickpeas and tomatoes with 1¼ cups water and bring to the boil. Reduce the heat and simmer, partially covered, for 15–20 min until the sweet potato cubes are tender.
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4.5/5 (4)Servings 4
- In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
- Add the water 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 cilantro or parsley.
- Variations: · Add one-and-a-half cups of diced leftover cooked lamb with the chickpeas.: · Add two cups of shredded cabbage and an additional half cup of water along with the tomatoes.: · Use saffron instead of the turmeric.
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Ratings 15Category Main Course, Side Dish, Soup, StarterServings 4Total Time 45 mins
- Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir in, and cook an additional minute. Add crushed red pepper flakes, curry paste, salt and black pepper and stir to combine.
- To onion mixture, add roasted red peppers, 4 cups of vegetable broth and coconut milk. Stir to combine. Blend with an immersion blender to make smooth.
- Add chickpeas to pot and bring to a medium simmer for about 15 to 20 minutes with cover ajar (see 'Notes' below).
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4.6/5 (7)Total Time 40 minsCategory SoupCalories 351 per serving
- Heat the olive oil in a large pot over medium heat, then add diced onion, carrot and celery. Saute' for about 5 minutes, until the onion is soft and translucent.
- Add the garlic, curry powder, smoked paprika and chili flakes. Cook for about 1 minute stirring constantly.
- Add lentils, chickpeas, potato cubes, tomato paste and give a good stir. Pour the broth over the muxture and stir again to combine.
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5/5 (1)Total Time 35 minsCategory SoupCalories 590 per serving
- Heat the oil in a thick-bottomed saucepan and fry off the onions on medium heat. Add the ground spices and stir until they become aromatic.
- Add the garlic and ginger and stir again for a few minutes. Then add the red lentils and toss in the spice mixture for one more minute.
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Ratings 115Calories 250 per servingCategory Pressure Cooker (Instant Pot) Soup
- Heat the oil in your pressure cooker using the ‘sauté’ function. Add the onion, garlic and ginger and cook for 5 minutes, stirring, until softened.
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5/5 (1)Category EntreesCuisine IndianTotal Time 1 hr 15 mins
- Pick over the lentils for any stones or debris, rinse in a fine-mesh sieve under running tap water, and transfer to a small bowl. Cover with 1 cup of water and soak for 30 minutes.
- In a large saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes.
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- Stir in the tomato paste and cook until it just starts to brown, 1 to 2 minutes. Watch it carefully so it doesn’t scorch.
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