Ginger Scented Lentil and Chickpea Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 3.00 | tbsp | Olive oil |
| 2.00 | x | Onions medium, sliced |
| 0.50 | tsp | Ginger, ground |
| 0.50 | tsp | Turmeric ground |
| 0.50 | tsp | Cinnamon, ground |
| 0.30 | tsp | Saffron threads or sazon with saffron |
| 14.00 | oz | Tomatoes, canned chopped |
| 0.75 | cup | Lentils , cooked |
| 1.00 | qt | Knorr Ultimate Low Sodium Vegetable Base prepared |
| 1.00 | cup | Chickpeas ,canned |
| 1.00 | cup | Beans, Lima ,frozen |
| 2.00 | tbsp | Cilantro(1) ,chopped fine |
| 2.00 | tbsp | Parsley ,chopped fine |
Preparation
1. In a large stockpot, heat olive oil and sauté onions until soft. To the onions, add the spices, saffron and tomatoes.
2. Add the rest of the vegetables the prepared Knorr Low Sodium Vegetable Base. Stir to mix and simmer gently for 10min.
3. Stir in the fresh herbs and adjust seasoning with salt and pepper.
4. Serve hot.
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