Chickpea and Lentil Soup Recipe #331482
Quick From Scratch Soups & Salads - Food & Wine.
WINE: a dry Washington or Alsace gewürztraminer
by dicentra
30 min | 10 min prep
SERVES 4
- 2 tablespoons butter
- 1 onion, chopped
- 2 celery ribs, chopped
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1/8 teaspoon ground cinnamon
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup lentils
- 6 1/2 cups water
- 1 3/4 cups canned crushed tomatoes in puree (one 15-ounce can)
- 1 2/3 cups drained and rinsed canned chick-peas (one 15-ounce can)
- 1/3 cup chopped fresh cilantro or fresh parsley
- 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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5 stars