Moroccan Chickpea And Lentil Soup Recipe
Servings: 10
Ingredients
- 1 med Onion Finely Minced
- 2 stalk Celery Finely Minced
- 2 tsp Vegetable Oil
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Turmeric
- 8 c. Water
- 1Â 1/3 c. Lentils Rinsed
- 1Â 1/2 c. Cooked Chickpeas Canned,Liquid removed
- 4 x Roma Tomatoes Finely Minced
- 1/2 c. Finely Minced Cilantro
- 1/4 c. Lemon Juice
- Â Â Salt And Pepper To Taste
Directions
- Middle Eastern for Purim
- In a large pot over med-high heat, saute/fry onion and celery in oil till softened, about 4 minutes. Add in cinnamon, ginger and turmeric and stir to coat vegetables. Add in water and lentils. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
- Add in chickpeas and tomatoes and continue cooking for 15 minutes. Just before serving, stir in cilantro, lemon juice, salt and pepper.
- Makes 10 CVegan
- According to Magazine
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 10 servings | |
| Calories 158 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 126mg | 5% |
| Potassium 482mg | 14% |
| Total Carbs 27.51g | 7% |
| Dietary Fiber 10.5g | 35% |
| Sugars 2.65g | 2% |
| Protein 9.07g | 15% |
