Hearty vegetarian soup
Chickpeas and lentils in a tomato broth
Ingredients
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[title] => tomato paste, cnd
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-
2 carrots diced
-
2 stalks celery diced
-
1 red onion diced
-
2 cloves garlic minced
-
2 tablespoons olive oil
-
1/8 tsp cayenne
-
1/4 tsp cinnamon
-
1/2 tsp turmeric
-
2/3 cup green lentils rinsed
-
1 can chickpeas drained and rinsed
-
4 cups vegetable stock
-
1 bunch parsley chopped (Reserve half)
-
1 28 oz can chopped tomatoes in juice
-
1 6 0oz can tomato paste
Recipe Method
1.
Saute the carrots,
celery,
onion and
garlic over medium heat for 20 minutes or until tender. Halfway through, add
spices.
2. Add stock and lentils, bring to boil.
3. Reduce heat to low, add chickpeas and simmer for an hour, or until lentils are tender.
4. Add tomatoes with juice, tomato paste and stir well. Stir in half the parsley.
5. Serve with a sprinkle of parsley on each bowl.
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