Red Lentil Chickpea Garbanzo Chili Soup Recipes

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MOROCCAN LENTIL AND CHICKPEA SOUP



Moroccan Lentil and Chickpea Soup image

One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.

Provided by Kumquat the Cats fr

Categories     Lentil

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons butter
2 onions, chopped
1 celery rib, chopped
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or more to taste)
1/4 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
1 pinch saffron (large pinch, crumbled)
1 (28 ounce) can diced tomatoes, pureed
1 cup brown lentils
1 (19 ounce) can chickpeas, drained
4 cups vegetable broth
1/4 cup vermicelli, broken (or orzo or other small pasta)
2 tablespoons flour
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup lemon juice

Steps:

  • In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
  • Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
  • Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
  • Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

RED LENTIL, CHICKPEA & CHILLI SOUP



Red lentil, chickpea & chilli soup image

Come home to a warming bowlful of this filling, low-fat soup

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Soup

Time 35m

Number Of Ingredients 10

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)
small bunch coriander, roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt, to serve

Steps:

  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
  • Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  • Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
  • Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium

SPICY LENTIL/CHICKPEA & CHORIZO SOUP



SPICY LENTIL/CHICKPEA & CHORIZO SOUP image

Categories     Soup/Stew     Pork

Number Of Ingredients 15

1/2 cup lentils either green or brown
2 tbsp. olive oil
2 oz. chorizo, chopped
1 red onion
3 cloves of garlic
3 tsp, cumin
2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp crushed dried chili pepper or more if you like it hot
4 tomatoes, peeled, seeded and chopped
1 14 oz can chickpeas, rinsed and drained
1 tbsp. tomato paste
5 cups chicken stock
Sea salt and freshly ground pepper to taste
Juice of about 1/2 lemon or to taste

Steps:

  • Put the lentils in a large saucepan, pour in enough boiling water to cover them generously, and simmer for about 20 minutes, until just tender. Do not over cook. Drain well. Sweat the onions in the olive oil until translucent; add the chorizo, and garlic, stir for about 5 minutes. Add the cumin, coriander, cinnamon and chili, stir to let the spices heat up in the pan, just long enough to release their aroma. Add the tomatoes, chickpeas, tomato paste and the stock. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. Add salt and pepper and lemon juice to taste. This recipe can also be made from smoked linguica as well.

RED LENTIL, CHICKPEA (GARBANZO) & CHILI SOUP



Red Lentil, Chickpea (Garbanzo) & Chili Soup image

Make and share this Red Lentil, Chickpea (Garbanzo) & Chili Soup recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons cumin seeds
1 large pinch chili flakes
1 tablespoon olive oil
1 red onion, chopped
5 ounces split red lentils
3 1/2 cups vegetable stock
1 (14 ounce) can chopped tomatoes
7 ounces cooked chickpeas, drained and rinsed
1/2 ounce cilantro, chopped
4 tablespoons 0% Greek yogurt, to serve

Steps:

  • Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
  • Add the oil and onion, and cook for 5 minutes
  • Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  • Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
  • Heat gently, season well and stir in the cilantro.
  • Finish with a spoonful of the greek yogurt.

Nutrition Facts : Calories 247.6, Fat 4.8, SaturatedFat 0.6, Sodium 160, Carbohydrate 39.5, Fiber 14.9, Sugar 4.5, Protein 13

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Top Asked Questions

How to cook chickpeas and lentils for Soup?
Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils. Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer.
How to cook tomato soup with lentils?
Instructions In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
How to cook chickpeas and tomatoes for Soup?
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
How do you cook lentils in a crock pot?
In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker. Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender.

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