18 February 2007

Chickpea and Red Lentil Stew

Leslie's Chickpea and Red Lentil Soup
1/2c green peppers, diced
1/2 medium onion, diced
3 carrots, sliced and peeled
1c veggie broth
2c water
1 15oz can chickpeas
14oz can diced fire roasted tomatos
1c red lentils, rinsed and drained
1t salt
few dashes black pepper
1/2t tumeric
2 cloves garlic, minced
1T olive oil

Method: In a 3 quart stockpot, saute onions and carrots in olive oil until onions are translucent. Add garlic and saute for a few minutes longer. Add the rest of the ingredients and cover. Bring to a boil and then lower the heat to simmer. Simmer for about 30 minutes, or until lentils are soft and soup has thickened. *Edit to add: to make the soup like the photo, simply blend 1/2 the soup with an immersion blender or take 1/2 the soup in batches and carefully blend in a blender or food processor. Enjoy as a soup/stew or serve over a grain. Makes almost 3 quarts.

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