Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots with a pinch of salt.
- Cook 6–8 minutes, until softened.
- Add garlic and spices; cook 30 seconds until fragrant.
- Stir in tomatoes, chickpeas, lentils, and broth.
- Bring to a boil, then reduce heat.
- Simmer 35-40 minutes, until lentils are tender.
- Add lemon juice and fresh herbs.
- Taste and adjust seasoning.
- Serve warm.
Nutrition
Notes
• Use dried brown or green lentils and already-cooked chickpeas. These have different preparation requirements and should not be treated interchangeably.
• Check a few lentils for tenderness before finishing the soup. Continue simmering if their centers remain firm, adding water if needed.
• Stir the garlic and ground spices during their brief cooking stage so they become fragrant without scorching.
• Taste before adding more salt, especially when using vegetable broth rather than water. Add a little water if the soup becomes thicker than you prefer.
• Add the lemon juice gradually to taste and stir in the fresh herbs near serving time.