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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This thick soup is a wonderful comfort food. It's easy to make, delicious and healthy! I know the spices sound strange, but the end result is an excellent savory soup. Good enough for company! Ingredients:
1/2 cup lentils |
1 tablespoon olive oil |
1 large onion, chopped (2 cups) |
1/2 cup chopped fresh parsley |
1/2 cup chopped cilantro |
1/2 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1 (15 ounce) can diced tomatoes, drained, liquid reserved |
2 cups vegetable broth |
1 (15 ounce) can chickpeas, rinsed and drained (or garbanzo beans) |
1/2 cup orzo pasta |
2 tablespoons flour |
1/4 cup chopped cilantro |
2 tablespoons lemon juice |
1 tablespoon tomato paste (or ketchup) |
Directions:
1. Cook lentils in pot of boiling salted water for 2 minutes. Drain.
2. Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon. Saute 5 minutes or until onion is soft.
3. Stir in tomatoes and saute 5 minutes more.
4. Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.
5. Season with salt and pepper and bring to a boil.
6. Reduce heat to medium-low and simmer 45 minutes or until lentils are tender, stirring occassionally.
7. In separate bowl, whisk flour with 1 cup water.
8. Whisk in cilantro, lemon juice and tomato paste.
9. Add mixture to soup.
10. Add orzo to soup.
11. Cook for 5 minutes or until orzo is soft.
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