Lentil Chick Pea Soup
This simple Lentil Chick Pea Soup will warm you to the bone. It's a protein-packed and hearty soup recipe with just the right amount of spice.
Servings: 8 servings
Calories: 285kcal
Ingredients
- 1 Tbsp. olive oil
- 4 oz. pancetta, diced
- 2 cups yellow onion, chopped
- 1 1/2 cups carrots, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 1 1/2 cups dried green lentils, rinsed and picked through
- 2 cups crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 tsp. paprika
- 1 tsp. dried thyme leaves
- 1/2 tsp. cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 bay leaf
- 2 tsp. balsamic vinegar
- 1 14-oz. can chick peas, drained and rinsed
- 1/3 cup fresh cilantro, chopped, if desired
Instructions
- Add olive oil to a large Dutch oven over medium heat. Add pancetta and cook for 4 minutes, stirring often. Add the onion, carrots and celery and cook until tender, stirring often, about 8-10 minutes. Add the garlic and cook an additional minute. Stir in the lentils, crushed tomatoes, chicken broth, paprika, thyme leaves, cumin, salt, pepper and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 35 minutes. Add the chick peas and balsamic vinegar and cook for an additional 5 minutes, until heated through. Remove bay leaf. Season to taste and serve with chopped fresh cilantro, if desired.
Nutrition
Calories: 285kcal | Carbohydrates: 36g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 378mg | Potassium: 901mg | Fiber: 14g | Sugar: 7g | Vitamin A: 4555IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 5mg