- Chop 1/4 cup each of the cilantro and parsley; set aside. Tie together remaining coriander and parsley and place in a large pot. Add stock and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Discard herb bundle. Add lentils; cover and continue to simmer for 15 minutes.
- Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric, and pepper. Cover and simmer for a further 30 minutes.
- In a food processor, blender or using an immersion blender, puree 3 cups of the soup. Return to the pot and stir in the lemon juice, olive oil and reserved chopped herbs.
- Serve in warmed bowls and ENJOY!
Thursday, January 5, 2012
Lentil and Chickpea Soup
LENTIL AND CHICKPEA SOUP
1 large bunch of fresh parsley and cilantro (coriander)
8 cups vegetable stock
1 cup green or brown dried lentils
1 can chickpeas, drained and rinsed
2 cans (each 19oz) chopped tomatoes, drained
2 onions, diced
2 tsp ground cinnamon
1 tsp each ground cumin, ground ginger, turmeric and black pepper
1/4 cup lemon juice
2 tbsp EVOO