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 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.
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 LAMB, LENTIL, AND CHICKPEA SOUP
I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.
Provided by BusySpoons
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 23
Steps:
- Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
- Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
- Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
- Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g
LENTIL CHICKPEA & SPINACH SOUP
A warm hearty, spicy and healthy soup; delicious and warming for that cold winters day
Provided by holliebaker
Time 45m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Chop the onions and fry them in the oil for 5 mins, then make the stock and pour into the saucepan along with the lentils, half the chikpeas and the tomatoes. Bring to the boil and simmer for 15 mins
- Blend up everything until smooth, pour back into the pan and then add the rest of the chickpeas, the cumin, salt, vinegar, garlic and spinach and simmer for 5 mins
- Pour it all into the blender again and pulse 2 or 3 times quickly
- serve!
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CHICKPEA AND LENTIL SOUP - A TASTE OF MADNESS
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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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- 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.
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