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Red Lentil, Chickpea, & Tomato Soup


1 onion, diced
3 tablespoons olive oil
3 garlic cloves, minced
3 teaspoons paprika
2 teaspoons dried thyme
1 chicken bullion cube
fresh ground black pepper to taste
1 cup red lentils, picked over for stones
1 can chickpeas, rinsed
5 cups chicken or vegetable stock
2 tomatoes, diced
4 tablespoons tomato paste
2 tablespoons butter
yogurt, for serving


1. In a 4-quart saucepan on medium-high heat add olive oil, onions and garlic. Cook until tender. Add paprika, thyme, bullion, salt and pepper, cook for 1 minute. Meanwhile, clean lentils with water under not cloudy.

2. Add chicken broth, chickpeas, tomato paste and tomatoes. Bring to a full boil then reduce heat to low and cover. Allow to simmer for 30-45 minutes. Add butter and allow to melt, mix well. Add a dollop of yogurt on top of soup per serving.

Yields: 12 servings

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