Thick soup with red lentils and chickpeas

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
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Hannah JonesHannah Jones
Author of the recipe
Thick soup with red lentils and chickpeas
Calories
275Kcal
Protein
22gram
Fat
11gram
Carbs
22gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 10

Step-by-step preparation

Cooking timeCooking time: 2 hr
  1. STEP 1

    STEP 1

    Soak chickpeas in cold water overnight

  2. STEP 2

    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.

  3. STEP 3

    STEP 3

    Wash the red lentils, drain, add to the chickpeas, cook for 10 minutes. During this time, prepare the frying

  4. STEP 4

    STEP 4

    Cut carrots into squares and fry in oil

  5. STEP 5

    STEP 5

    Add chopped onion and fry

  6. STEP 6

    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.

  7. STEP 7

    STEP 7

    Bon appetit!

Comments on the recipe

Author comment no avatar
Ira
07.11.2023
4.9
Skazka, oh, what a hearty, rich soup! The yummy is extraordinary, and it is undoubtedly healthy. Thank you very much for the recipe!