Ramadan Soup

Submitted by F-16 momma

"Satisfyingly filling meatless version. MMMmmmm!"

 

• Ready In: 53mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 cups water
• 2 cups vegetable broth
• 1 3⁄4 cups yellow onions, diced
• 1⁄2 cup dried lentils
• 1⁄2 cup tomato puree
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon saffron thread, crushed
• 1⁄4 teaspoon black pepper
• 1⁄2 cup dried lima beans
• 1⁄3 cup celery, chopped
• 1⁄4 cup cilantro, chopped
• 1⁄4 cup parsley, chopped
• 1 teaspoon tomato paste
• 1 (15 ounce) can chickpeas, rinsed and drained
• 8 lemon wedges

directions

1. Place first 8 ingredients on large saucepan; bring to a boil.
2. Cover, reduce heat, simmer 20 minutes.
3. Stir in beans and next 5 ingredients; bring to a boil.
4. Cover, reduce heat, and simmer 20 min or until vegetables are tender.
5. Serve with lemon wedges.