Red Lentil & Garbanzo Bean Soup
This is one of my husband’s all-time favorite soups. Every time he eats the last drop of this soup, he asks me when I am going to cook it again...Nellie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
lentil
red lentil
vegetables
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 onion, chopped
- 3 garlic cloves chopped
- 1 t ground coriander
- 1 c dried lentils rinsed
- 2 c garbanzo beans cooked
- 2 tomatoes, chopped
- 2 celery stalks chopped
- 1 t fresh ginger grated
- 2 t flat-leaf parsley chopped
- 2 t mint chopped
- 1 lime, juice and zest
- 8 c vegetable stock
- 1/2 t cumin
- 1 t turmeric
- red pepper & salt to taste
- Carbohydrate 63.1912109646627 g
- Cholesterol 0 mg
- Fat 1.81490538217848 g
- Fiber 13.2558595395026 g
- Protein 12.6490336335939 g
- Saturated Fat 0.202051461203948 g
- Serving Size 1 1 Serving (1510g)
- Sodium 5647.49335325601 mg
- Sugar 49.9353514251601 g
- Trans Fat 0.423110151621273 g
- Calories 311 calories
Heat oil in a large soup pan. Add onion, celery, and salt. Cook, stirring, 5 minutes. Add garlic, ginger, turmeric, parsley, cooking and stirring, another 2 minutes. Add lentils and boiling vegetable broth. Bring to boil, cook 20 minutes or until lentils are tender. Thin soup with broth, if needed. Add tomatoes, cooked garbanzo beans [rinse and drain, if using canned], coriander, cumin, red pepper and cook 10 minutes. Add mint, lime zest and lime juice. Get more great recipes like this From Garden to Soup Bowl at http://www.FromGardenToSoupBowl.com
