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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.
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.

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Ingredients

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
cup tomato paste
2 tablespoons of yogurt for serving
fresh parsley for garnishing (chopped)

Ingredients

Steps

1
Done

Add the oil, caraway seeds, cloves, and paprika to a medium cooking pot over low heat. Cook and stir until the oil heats.

2
Done

Add the red onion. Cook and stir until tender.

3
Done

Add the cilantro stems and vegetable oil. Season with salt and stir in. Bring to a boil.

4
Done

Add the lentils, chickpeas, canned tomatoes, and tomato sauce. Stir them in, then simmer for 10 minutes.

5
Done

Remove the cilantro stems. Serve with yogurt and garnished with fresh parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

332 kcal
Calories
14 g
Protein
16 g
Fat
36 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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