Thick soup with red lentils and chickpeas

Name: Thick soup with red lentils and chickpeas
Total time: 2 h
Yield: 10
Ingredients: 250 g Chickpeas; 100 g Red lentils; 1 Carrot; 1 Bulb onions; 300 g Tomatoes; 2 L Water; 800 g Mutton; 6 Carnation; 1 Bay leaf; 1 tablespoon Tomato paste; 0.5 teaspoon Zira; to taste Greenery; to taste Mint; to taste Salt; to taste Cayenne pepper

Delicious, aromatic, healthy soup. It will fill you up and lift your spirits! You can cook it in meat, chicken, turkey, and vegetable broth. On fasting days, you can cook this soup in vegetable broth, adding carrots, onions, and tomatoes without frying. Everyone will find their own option. It’s not difficult to cook, just remember to soak the chickpeas overnight. Cooking times do not include soaking chickpeas

86

10677

Emma Wilson

Recipe author

Thick soup with red lentils and chickpeas

Calories

275kcal

Protein

22g

Fat

11g

Carbs

22g

*Nutrition per serving

Ingredients

Servings: 10

250g

100g

1

1

300g

2L

800g

6

1

1tablespoon

0.5teaspoon

to taste

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Soak chickpeas in cold water overnight
STEP 2
Pour the meat (I have lamb, but it tastes better with chicken or turkey) and cook until tender with roots and spices. Strain the finished broth. Drain the chickpeas, add to the broth and cook for 20 minutes after boiling.
STEP 3
Wash the red lentils, drain, add to the chickpeas, cook for 10 minutes. During this time, prepare the frying
STEP 4
Cut carrots into squares and fry in oil
STEP 5
Add chopped onion and fry
STEP 6
Add chopped tomatoes, tomato paste, and spices to the frying pan (I added dried herbs, it’s better to add fresh ones at the end of cooking the soup). Stir, fry a little and add to the broth with chickpeas and lentils. Cook for 10 minutes. Add the chopped meat, bring to a boil, turn off and let it brew for a while.
STEP 7
Bon appetit!