Lentil Chickpea Soup (with allergen-free options)
There is nothing as comforting as this lentil soup recipe. I first saw a similar recipe in Backwoods Home magazine, and over the years I have tweaked it to suit my tastes and time constraints and the various taste buds of my children.
In a large soup pot, combine 2 cups of dry lentils, 2 tablespoons olive oil, 2 teaspoons paprika and 7 cups water. Bring to a boil and simmer for an hour or so. Make sure there is enough water during this time. Add 1 can chickpeas, 1/4 cup dry rice, 4 minced cloves garlic, 2 teaspoons salt, 1/ teaspoon garam masala, 1 teaspoon pepper, 1 teaspoon cumin, 2 tablespoons of your favorite bullion, and 1/2 teaspoon chili powder. Cook for about 30 minutes, then add 2 tablespoons butter and stir in.
Serve with Greek yogurt and pita bread. The next day, the beans will have soaked up much of the liquid and you can serve this wrapped in tortillas.
This is easily allergen free without the yogurt and fake butter (or none). You can also ramp up the protein by adding some diced cooked chicken at the end.
In a large soup pot, combine 2 cups of dry lentils, 2 tablespoons olive oil, 2 teaspoons paprika and 7 cups water. Bring to a boil and simmer for an hour or so. Make sure there is enough water during this time. Add 1 can chickpeas, 1/4 cup dry rice, 4 minced cloves garlic, 2 teaspoons salt, 1/ teaspoon garam masala, 1 teaspoon pepper, 1 teaspoon cumin, 2 tablespoons of your favorite bullion, and 1/2 teaspoon chili powder. Cook for about 30 minutes, then add 2 tablespoons butter and stir in.
Serve with Greek yogurt and pita bread. The next day, the beans will have soaked up much of the liquid and you can serve this wrapped in tortillas.
This is easily allergen free without the yogurt and fake butter (or none). You can also ramp up the protein by adding some diced cooked chicken at the end.
Comments
Post a Comment