Name: Lebanese Bean And Vegetable Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas, soaked overnight; 1 cup dried red lentils; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 large potato, peeled and cubed; 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 2 teaspoons cumin; 1 teaspoon paprika; 1 teaspoon turmeric; Salt and pepper, to taste; Fresh parsley, for garnish; Lemon wedges, for serving

Instructions

In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
Add the diced carrots, celery, and potato to the pot. Cook for another 5 minutes, stirring occasionally.
Drain and rinse the soaked chickpeas and add them to the pot along with the dried red lentils.
Pour in the diced tomatoes and vegetable broth. Stir well to combine.
Season the soup with cumin, paprika, turmeric, salt, and pepper. Adjust the seasoning to your taste preferences.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the beans and vegetables are tender.
Once the soup is ready, ladle it into bowls and garnish with fresh parsley. Serve with a squeeze of lemon juice for extra freshness.

Ingredients

Instructions

Nutrition Facts

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