Nutrition balance score
Great
Glycemic Index
38
Low
Nutrition per serving
Calories2777.4 kcal (139%)
Total Fat74.4 g (106%)
Carbs420.8 g (162%)
Sugars89.7 g (100%)
Protein132 g (264%)
Sodium2260.4 mg (113%)
Fiber100.3 g (358%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
18golive oil
1onion
large
6garlic cloves
chopped
15gdried ginger
5gblack pepper
10gturmeric
5gcumin
cayenne pepper
saffron
crushed, optional
1cinnamon stick
or 2g cinnamon powder
4tomatoes
large, diced
18gcelery leaves
chopped
salt
to taste
1 canchickpeas
large
1can lentils
large
fresh lemon juice
to taste
1892mlwater
or vegetable broth
18gcilantro
chopped
Instructions
Step 1
Turn on stove to medium high heat before adding olive oil.
Step 2
Wait for oil to get hot and add the onions, and stir until Transparent, about 8-15 minutes. Continually stir to make sure the onions don’t burn.
Step 3
Once onions have softened, add spices, and cook for an additional 2-3 minutes, while stirring.
Step 4
Add the diced tomatoes , celery leaves and chopped cilantro. If ingredients seem too dry, add a bit of water to avoid from sticking.
Step 5
Cook for 5-8 minutes, then add the chickpeas and lentils, along with the water/broth. Bring to a boil, then lower the heat and cover to cook.
Step 6
Stir every 15-20 minutes to avoid from sticking, and add salt to taste. After the soup has cooked for an hour, it is ready to serve and enjoy. :)
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