moroccan lentil + chickpea soup
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Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
42
High
Nutrition per serving
Calories677.3 kcal (34%)
Total Fat15.5 g (22%)
Carbs108 g (42%)
Sugars16.6 g (18%)
Protein32.1 g (64%)
Sodium2373.1 mg (119%)
Fiber22.4 g (80%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2 tablespoonsolive oil
1onion
diced
2 stalkscelery
inner leaves are fine, chopped small
4cloves garlic
chopped
1 ½ teaspoonsdried ground ginger
½ teaspoonblack pepper
½ teaspoonturmeric
2 teaspoonscumin
1 teaspoonsmoked paprika
¼ teaspooncayenne
6 cupsbroth
vegetable or chicken or water
1 x 28 ouncecanned whole tomatoes
or crushed
1cinnamon stick
or 1/4 teaspoon ground cinnamon
saffron
optional
1 teaspoonssea salt
½ cupred lentils
dry
½ cupbrown lentils
or green, dry
15 ouncecan chickpeas
garbanzo beans, cooked
2 teaspoonshoney
if needed
0.25 poundcapellini pasta
broken into approximately 1-inch pieces
½ cupcilantro
chopped, stems are great
½ cupparsley
Instructions
Step 1
Saute onions for 5 minutes in olive oil, over medium heat.
Step 2
Add celery, garlic, ginger, pepper, turmeric, cumin, smoked paprika and cayenne. Stir for another minute. Sautéing the spices allows them to bloom and deepen in flavor.
Step 3
Add broth, tomatoes, cinnamon sticks, saffron, salt, red lentils, brown lentils, half of the cilantro and half of the parsley. Bring to a simmer, cover with a vented lid, for 30 minutes.
Step 4
Add Chickpeas and pasta cook 5-10 minutes more.
Step 5
Add honey and remaining fresh herbs.
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