Tangy Lentil And Chickpea Soup Food

MOROCCAN LENTIL AND CHICKPEA SOUP

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

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!

RED LENTIL, CHICKPEA & CHILLI SOUP

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.

MOROCCAN SPICED CHICKPEA AND LENTIL SOUP

Steps:

• In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
• Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
• Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
• Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
• Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
• Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
• Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
• Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

TURKEY SOUP WITH VEGETABLES, LENTILS AND CHICKPEAS

Steps:

• In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent.
• Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked.
• Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).
• Let sit for 10 minutes.
• Season with Italian seasoning and salt and pepper.