Lemony Lentil and Chickpea Soup
This lemony lentil and chickpea soup is a hearty and healthy dish that's perfect for a chilly day. It's packed with protein, fiber, and plenty of flavor thanks to the fragrant herbs and spices, as well as the bright, citrusy notes of lemon juice and zest.
Ingredients
- 2 Onions chopped
- 1 cup celery 6 celery stocks
- 1 cup carrots 6 carrots
- 6 cloves garlic
- 1 teaspoon Salt
- ½ fresh ground pepper
- 1 teaspoon cumin
- 1 ½ teaspoon paprika
- ½ coriander
- ¼ turmeric
- ½ red pepper flakes
- 2 sprigs of fresh oregano finly chopped or ½ Dried
- 2 sprigs of fresh thyme or ½ dried
- 1 cup green lentils
- ½ cup Quinoa
- 1 can chickpeas
- 4 cups stock chicken of vegetable
- 4 cups water
- 2 dried bay leaves
- ¼ cup lemon juice
- 2 thin slice of lemon
- Zest of 2 lemons
- ¼ cup chopped dill
- 1 tablespoon olive oil
Instructions
- Begin by prepping the vegetables. Finely chop 2 onions, 1 cup of celery, and 1 cup of carrots. Mince 6 cloves of garlic.6 cloves garlic
- Heat some oil in a large pot over medium heat. Add the chopped onions, celery, and carrots and cook until they're softened and lightly browned, stirring occasionally. This should take about 10 minutes.2 Onions, 1 cup celery, 1 tablespoon olive oil, 1 cup carrots
- Season the vegetables with 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, 1 teaspoon of cumin, 1 ½ teaspoons of paprika, ½ teaspoon of coriander, ¼ teaspoon of turmeric, and ½ teaspoon of red pepper flakes and cook for another minute or until fragrant.1 teaspoon Salt, ½ fresh ground pepper, 1 teaspoon cumin, 1 ½ teaspoon paprika, ½ coriander, ¼ turmeric, ½ red pepper flakes
- Add 2 sprigs of finely chopped fresh oregano (or ½ teaspoon of dried oregano) and 2 sprigs of fresh thyme (or ½ teaspoon of dried thyme) to the pot and stir to combine.2 sprigs of fresh oregano finly chopped, 2 sprigs of fresh thyme
- Add 1 cup of green lentils and ½ cup of quinoa to the pot, followed by 1 can of chickpeas (rinsed and drained). Pour in 4 cups of stock (chicken or vegetable) and 4 cups of water. Toss in 2 dried bay leaves.1 cup green lentils, ½ cup Quinoa, 1 can chickpeas, 4 cups stock, 4 cups water, 2 dried bay leaves
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are cooked and tender.
- Stir in ¼ cup of lemon juice, the zest of 2 lemons, and 2 thin slices of lemon. Let the soup simmer for another 5 minutes to allow the lemon flavor to meld with the other ingredients.¼ cup lemon juice, Zest of 2 lemons, 2 thin slice of lemon
- Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with salt and pepper, if needed.
- Serve the soup hot, garnished with ¼ cup of chopped dill. Enjoy!¼ cup chopped dill
Nutrition
Calories: 182kcalCarbohydrates: 32gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 794mgPotassium: 499mgFiber: 10gSugar: 5gVitamin A: 3319IUVitamin C: 24mgCalcium: 63mgIron: 3mg
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