Chicken, Lentil, and Chickpea Soup
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 50 min | Yield: 8 Bowls |
Adapted from Moroccan style Lentil Soup from Bon Appetit
Ingredients
- 2 tbsp Extra Light Tasting Olive Oil
- 1 lb Chicken (ground)
- 1/2 tsp Spices, Crushed Red Peppers
- 1/2 tsp Cinnamon
- 1 tsp Ground Cumin
- 2 medium stalks Celery
- 1 medium White Onion
- 1 tsp Ground Ginger
- 1 cup Tomato Sauce
- 2 tsp Coarse Kosher Salt
- 1 cup Green Lentils
- 1/2 cup Cilantro
- 1/2 cup Oven Roasted Cherry Tomatoes
- 15 oz Low Sodium Canned Chickpea
- 2 tsp Lemon Juice
Directions
1. Heat oil in large stock pot over medium-high heat. Add meat and cook 5 minutes, stirring once or twice.
2. Stir in next three ingredients and cook for one minute.
3. Add celery, onion, and ginger, scraping browned bits from bottom of pan. Cook for about 5 minutes until vegetables are glossy and translucent.
4. Stir in tomato sauce and salt and allow to reduce for 1 minute (tomato paste was called for but I did not have any on hand).
5. Stir in lentils and half of cilantro. Cook for 1 minute.
6. Add 6 cups of water and bring to a boil. Lower heat and cook for 20 minutes.
7. Add roasted tomatoes and chickpeas. Simmer for another 10 minutes, making sure the lentils are cooked through.
8. Adjust seasoning with salt, black pepper, and lemon juice.