A tasty soup, with a creamy texture, ideal to accompany a slice of sourdough bread toasted with olive oil and a light salad. Let’s see!
Lemony Chickpea Lentil Soup is a combination of legumes and aromatic herbs, exalted by lemon. To enjoy on a rainy night this fall.
The best-kept secrets of chickpeas
Chickpeas are a source of vegetable protein. For every 100 grams of food, they provide about 350 calories that are distributed in 20 grams of protein, 44 of carbohydrates, 5 of fat, and 15 of fiber. That is why it is essential in vegan and vegetarian diets.
The high fiber content of chickpeas helps fight constipation and satiate your appetite. They lower bad cholesterol and protect against cardiovascular diseases. They are rich in vitamins B1, B2, B9, C, E, and K, as well as minerals such as calcium, zinc, magnesium, iron, potassium, and phosphorus that help improve the body's defenses.
You can show off with recipes with hummus, in stews, or with this delicious soup.
Lemony Chickpea Lentil Soup
What do you need?
- 2 cups onion diced
- 1 1/2 cups celery diced
- 3 large cloves garlic minced
- 3/4 tsp sea salt
- Freshly ground black pepper to taste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 cup dried red lentils
- 3 1/2 cups cooked chickpeas
- 2 cups zucchini
- 3 cups vegetable stock
- 2 cups of water
- 2 dried bay leaves
- 1/4 – 1/3 cup fresh lemon juice
Recipe: In a large soup pot on medium heat, add water, onion, celery, garlic, salt, pepper, mustard seed, cumin seeds, paprika, oregano, and thyme and stir to combine.
Cover and cook for 6–7 minutes, stirring occasionally. Rinse lentils. Add lentils and 2 1⁄2 cups chickpeas (reserve remaining 1 cup), zucchini, stock, water, and bay leaves and stir to combine.
Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes until lentils are completely softened.