Hearty Red Lentil and Chickpea Soup

Delicious, aromatic, healthy soup. It will fill you up and lift your spirits! You can cook it in meat, chicken, turkey, and vegetable broth. On fasting days, you can cook this soup in vegetable broth, adding carrots, onions, and tomatoes without frying. Everyone will find their own option. It’s not difficult to cook, just remember to soak the chickpeas overnight. Cooking times do not include soaking chickpeas
cook time: 2h
Nora Vaughn
Hearty Red Lentil and Chickpea Soup

Nutrition Facts (per serving)

74
Calories
3g
Fat
6g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Tomatoes (You can have tomatoes in their own juice) 300 g
Zira 0.5 tsp
Salt to taste
Water 2 l
Bay leaf 1 pc
Tomato paste 1 tbsp
Carrot 1 pc
Bulb onions 1 pc
Greenery to taste
Mint (for lovers) to taste
Carnation 6 pc
Mutton (you can have chicken, turkey, beef) 800 g
Chickpeas 250 g
Cayenne pepper (maybe black scented) to taste
Red lentils 100 g

Recipe instructions

Step 1

Step 1
Soak chickpeas in cold water overnight

Step 2

Step 2
Pour the meat (I have lamb, but it tastes better with chicken or turkey) and cook until tender with roots and spices. Strain the finished broth. Drain the chickpeas, add to the broth and cook for 20 minutes after boiling.

Step 3

Step 3
Wash the red lentils, drain, add to the chickpeas, cook for 10 minutes. During this time, prepare the frying

Step 4

Step 4
Cut carrots into squares and fry in oil

Step 5

Step 5
Add chopped onion and fry

Step 6

Step 6
Add chopped tomatoes, tomato paste, and spices to the frying pan (I added dried herbs, it’s better to add fresh ones at the end of cooking the soup). Stir, fry a little and add to the broth with chickpeas and lentils. Cook for 10 minutes. Add the chopped meat, bring to a boil, turn off and let it brew for a while.

Step 7

Step 7
Bon appetit!

Additional rubrics

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