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Thick soup with red lentils and chickpeas

Hearty Red Lentil and Chickpea Soup

A tasty, fragrant, wholesome soup. It fills you up and lifts your spirits! You can make it with meat, chicken, turkey, or vegetable broth. During a fast, cook it in vegetable broth, adding the carrot, onion, and tomatoes without sautéing. Everyone can find their own version. It's not hard to make—just don't forget to soak the chickpeas overnight. The cooking time below doesn't include soaking the chickpeas.

Skazka

Recipe author

Thick soup with red lentils and chickpeas

Composition / ingredients

Servings:

Chickpeas

250

Red lentils

100

Carrot

Onion

Tomatoes (canned tomatoes work too)

300

Water

Lamb (or chicken, turkey, beef)

800

Cloves

Bay leaf

Tomato paste

Cumin

0.5

Fresh herbs

Mint (if you like it)

Table salt

Cayenne pepper (or black or allspice)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 6 g

Fats 20 % 3 g

Carbohydrates 40 % 6 g

74 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Soak the chickpeas in cold water overnight.
Step 2:

Cover the meat with water (I used lamb, but it's even better with chicken or turkey) and cook until tender with aromatics and spices. Strain the finished broth. Drain the chickpeas, add them to the broth, and cook for 20 minutes after it comes to a boil.
Step 3:

Rinse the red lentils, let them drain, add them to the chickpeas, and cook for 10 minutes. Meanwhile, make the sauté.
Step 4:

Dice the carrot and sauté it in oil.
Step 5:

Add the diced onion and sauté.
Step 6:

Add the chopped tomatoes, tomato paste, and spices to the skillet (I used dried herbs; fresh ones are better added at the end of cooking). Stir, sauté briefly, then add it to the broth with the chickpeas and lentils. Cook for 10 minutes. Add the meat, cut into serving pieces, bring to a boil, turn off the heat, and let it rest for a bit.
Step 7:

Enjoy!