Red Lentil-Chickpea Soup

Submitted by Irmgard

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Yields: 13 cups

ingredients

• 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

directions

1. Heat a large saucepan or stockpot over medium-high heat.
2. Lightly coat the bottom with olive oil.
3. Add the carrots, celery, fennel, onion, and garlic.
4. Generously season with salt and pepper.
5. Cook, stirring often, until the vegetables are sold and golden brown, about 25 minutes.
6. Add the lentils, chickpeas and stock.
7. Bring to a boil.
8. Cook, stirring occasionally, 20 minutes, until the lentils begin to fall apart.
9. Stir in the lemon juice, coriander and cumin.
10. Reduce the heat to medium-low.
11. Simmer 15 minutes to let the flavours develop.
12. Season with salt and pepper to taste.

Reviews

[La Dilettante]

Delicious! I had no fennel, so omitted that, and added a pinch of cinnamon and red pepper with the other spices.