Description
Wonderful soup - spicy, hearty, very flavorful. A great option for the cold season!
Ingredients
-
Chickpeas
0.66 cup
-
Onion
1 piece
-
Pepper
1 piece
-
The Apium graveolens Dulce
1 piece
-
Tomatoes in own juice
400 g
-
Figure
100 g
-
Lentils
100 g
-
Vegetable oil
2 Tbsp
-
Cumin
1 tsp
-
Paprika sweet
1 tsp
-
Garlic
2 tooth
-
Lemon
0.5 piece
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Salt
-
Chili
-
Greens
0.5 coup
-
Water
1 l
Cooking
Soak the chickpeas with a pinch of baking soda (overnight), then wash it, pour fresh water and boil until tender.
I boil the chickpeas, cooled it, part let on cooking, the rest frozen. This saves me time in the future.
Finely chop the onion, bell pepper and celery cut into small cubes.
In a saucepan with a thick bottom to heat the oil and, stirring frequently, fry the chopped vegetables (until soft).
While the vegetables are fried, prepare the tomatoes: remove the skin if it is, and chop them into pieces using a kitchen scissors.
To the vegetables add the paprika and cumin and, stirring constantly, heat another minute.
Add to the pan the crushed tomatoes, mix well.
Remove the pan from the heat and chop vegetables with an immersion blender.
Return the saucepan on the fire, pour 1-1,5 l of water.
While the soup is boiling, measure out required quantity of rice and lentils.
Pour into the pan the rice and lentils.
Add chickpeas.
Cook on low heat for about 10 minutes. Do not forget to edit the soup with salt and chili pepper. I even add a little sugar, but this is optional. In the finished soup pour the juice of half a lemon, add finely grated zest, chopped fresh herbs (I had cilantro) and chopped garlic.
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