1 hr 40 mins
Thick and hearty. Perfect for a cold winter evening paired with some good crusty bread. I made this with vegetable stock but you can substitute chicken stock if preferred. From "Jewish Cooking For All Seasons" by Laura Frankel.
My Private Note
Units: US | Metric
- 1/4 cup extra virgin olive oil
- 3 carrots, peeled and finely chopped
- 3 stalks celery, finely chopped
- 1 large onion, finely chopped
- 1 fennel bulb, trimmed and finely chopped
- 3 garlic cloves, minced
- kosher salt
- ground black pepper
- 3 cups red lentils, rinsed
- 1 (19 ounce) can chickpeas, drained and rinsed
- 8 cups vegetable stock
- 3 tablespoons lemon juice
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1Heat a large saucepan or stockpot over medium-high heat.
- 2Lightly coat the bottom with olive oil.
- 3Add the carrots, celery, fennel, onion, and garlic.
- 4Generously season with salt and pepper.
- 5Cook, stirring often, until the vegetables are sold and golden brown, about 25 minutes.
- 6Add the lentils, chickpeas and stock.
- 7Bring to a boil.
- 8Cook, stirring occasionally, 20 minutes, until the lentils begin to fall apart.
- 9Stir in the lemon juice, coriander and cumin.
- 10Reduce the heat to medium-low.
- 11Simmer 15 minutes to let the flavours develop.
- 12Season with salt and pepper to taste.
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Nutritional Facts for Red Lentil-Chickpea Soup
Serving Size: 1 (1917 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 259.5
- Calories from Fat 52
- Total Fat 5.7 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 154.5 mg
- Total Carbohydrate 40.2 g
- Dietary Fiber 8.0 g
- Sugars 1.4 g
- Protein 13.7 g
The following items or measurements are not included: