Lentil and Chickpea Soup
Inspired by the Arabic cuisine, this warming, and thick soup is very appropriate for cold weather. That’s why we spice it using caraway, cloves, and paprika. Preparing it is an easy task: we needed only 25 minutes. You can increase the creaminess factor by serving it with yogurt to taste.
Ingredients Needed for Lentil and Chickpea Soup
1 tablespoon vegetable oil
2 teaspoons of caraway seeds
1 teaspoon cloves
1 teaspoon paprika
1 small red onion, sliced
1 ounce cilantro stems
1 cup vegetable stock
salt
1 ½ cups of canned lentils
1 ½ cups of canned chickpeas
¾ cup canned tomatoes
⅓ cup tomato paste
2 tablespoons of yogurt for serving
fresh parsley for garnishing (chopped)
How to Make Lentil and Chickpea Soup
- Add the oil, caraway seeds, cloves, and paprika to a medium cooking pot over low heat. Cook and stir until the oil heats.
- Add the red onion. Cook and stir until tender.
- Add the cilantro stems and vegetable oil. Season with salt and stir in. Bring to a boil.
- Add the lentils, chickpeas, canned tomatoes, and tomato sauce. Stir them in, then simmer for 10 minutes.
- Remove the cilantro stems. Serve with yogurt and garnished with fresh parsley.