Name: Lebanese Bean Soup
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 1 cup dried chickpeas; 1 cup dried red lentils; 1 large onion, finely chopped; 3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, chopped; 1 can diced tomatoes; 6 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon turmeric; Salt and pepper to taste; Fresh parsley, for garnish; Lemon wedges, for serving

Instructions

Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse before using.
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
Add carrots and celery, cook until slightly softened.
Stir in chickpeas, red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then simmer for about 30 minutes until chickpeas are tender.
Season with cumin, coriander, paprika, turmeric, salt, and pepper. Adjust seasoning to taste.
Remove from heat once soup has thickened and flavors have melded.
Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

Ingredients

Instructions

Nutrition Facts

You may have missed