Sunday, March 18, 2012

Lentil, Vegetable, and Chickpea Soup

This recipe starts with the ingredients for our Lentil Soup with Aromatic Vegetables, and then stretches it with the addition of diced tomatoes and chickpeas - an idea that I got while browsing a variety of soup recipes online. This practically doubles the number of servings while also adding extra color and nutrition to the soup.

This soup is light and healthy, yet also satisfying. Serve it as a first course, or make it a meal by adding some crusty bread and a green salad.


1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups vegetable broth
1 cup brown lentils, picked over, rinsed, and drained
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained
1 bay leaf
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian-style flat-leaf parsley)

In a large pot or Dutch oven, heat the olive oil over medium to medium-low heat. Add the garlic, onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften. Do not let the garlic get brown.

Add the vegetable broth, lentils, tomatoes, chickpeas, bay leaf, salt, and pepper. Bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until the lentils and vegetables are tender.

Uncover. Add the parsley. Simmer, uncovered, stirring occasionally, for 5-10 more minutes, or as needed, to reduce the liquid as desired to a good soup consistency.

Remove and discard the bay leaf before serving.

-- 4-6 servings

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