Thick soup with red lentils and chickpeas

Delicious, fragrant, healthy soup. And it will saturate and lift the mood! You can cook on meat, chicken, turkey, and vegetable broth. On the days of fasting, you can cook this soup in vegetable broth, putting carrots, onions, tomatoes without frying. Everyone will find their own option. Cooking is not difficult, the main thing is not to forget to soak chickpeas overnight. The cooking time is indicated without taking into account the soaking of chickpeas

Skazka

Recipe author

Thick soup with red lentils and chickpeas

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Composition / ingredients

Servings:

Chickpeas

250

Red lentils

100

Carrot

Onion

Tomatoes (you can have tomatoes in their own juice)

300

Water

Mutton (you can have chicken, turkey, beef)

800

Carnation

Bay leaf

Tomato paste

Zira

0.5

Greenery

to taste

Mint (for lovers)

to taste

Table salt

to taste

Cayenne pepper (can be black fragrant)

to taste

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

Step-by-step cooking

Cooking time: 2 h

Step 1:
Soak chickpeas in cold water overnight
Step 2:
Meat (I have lamb, but it tastes better with chicken or turkey) pour water and cook until tender with roots and spices. Strain the finished broth. Drain the chickpeas, put them in the broth and cook for 20 minutes after boiling.
Step 3:
Wash the red lentils, let them drain, add to the chickpeas, cook for 10 minutes. During this time, prepare the roasting
Step 4:
Cut carrots into squares and fry in oil
Step 5:
Add the onion cut into squares, fry
Step 6:
Add chopped tomatoes, tomato paste, spices to the pan (I added dried herbs, fresh is better to add at the end of cooking soup). Stir, fry a little and add to the broth with chickpeas and lentils. Cook for 10 minutes . Add the chopped meat in portions, bring to a boil, turn it off and let it brew a little.
Step 7:
Bon appetit!