Lentil and Chickpea Soup
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied, and like a lot of soups, this recipe is better the second day.
Ingredients
| 2 quart Water |
| 4 ounces Green Lentils |
| 4 ounces Dried chickpeas |
| 2 tsp. Olive oil |
| 8 Medium stalk Celery, raw (diced) |
| 2 medium Carrots, raw (peeled and diced) |
| 3 cups No salt added vegetable stock |
| 1 cup Water |
| 1/4 tsp. Salt |
| 3 leaf Bay leaves |
| 1 to taste Black pepper |
Instructions
Drain and rinse. Set aside.
Place the olive oil in a large sauce pan over medium high heat.
Add the celery and cook for about 4 minutes until slightly translucent. Stir frequently.
Add the carrots and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, water, bay leaves, and the chickpeas and lentils.
Reduce the heat to medium low and simmer for 45 minutes.
Add the salt and pepper and simmer for another 15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A chef friend shared this soup with us recently. The soup was absolutely delicious and was subtly flavored. When we asked him about the seasoning he said, “Bay leaves.”
That’s it: bay leaves. No onions or other spices – just bay leaves.
You usually think of bay leaves as an add on, not as a standalone seasoning. Really amazing how much they bring to the recipe by themselves.