Lentil and Garbanzo Soup
Published December 20, 2012 | Written by James Schend
This is a great make-ahead soup. Not only does it taste better the next day, but it freezes beautifully. Simply portion into single servings, freeze, and then pop one in your lunch sack for work. It should be thawed out enough to reheat in the microwave when lunchtime rolls around.
Cooking tip: Arthritis-fighting foods: turmeric and ginger
|Serving size:||Approximately 1½ cups|
|Calories per serving:||253|
|Total Fat 3.7g||6%|
- 2 onions, chopped
- 1 cup chopped celery
- 1 cup diced carrots
- 2 teaspoons grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- 6 cups vegetable broth or stock
- 1 cup lentils
- 2 (15-ounce) cans garbanzo beans, rinsed and drained
- 1 (14.5-ounce) can petite diced tomatoes, undrained
Step by Step:
- In large soup pot sprayed with cooking spray set over medium-high heat, sauté onions 3 to 4 minutes or until tender.
- Add carrots and celery and cook an additional 5 minutes.
- Stir in garlic and next four ingredients and cook for 30 seconds.
- Add broth and remaining ingredients and cook until lentils are tender, about 90 minutes.
- If desired, half of the soup can be pureed and stirred back into the pot for a thicker, creamier soup.