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Ingredientes
- 1 x large bunch fresh coriander, and, parsley
- 8 c. chicken or possibly vegetable stock
- 1 c. green or possibly brown lentils
- 1 can (19 ounce) chickpeas, liquid removed, and, rinsed
- 2 can (each 19 ounce) tomato, liquid removed, and, minced
- 2 x onion, minced
- 2 tsp cinnamon
- 1 tsp each grnd cumin, grnd ginger, turmeric, and, pepper
- 1/4 c. lemon juice
- 2 Tbsp. extra virgin extra virgin olive oil Garnish
- 1 Tbsp. cinnamon
- 1 x lemon, thinly, sliced
- 12 x pitted dates, halved
Direcciones
- Chop 1/4 c. each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add in stock and bring to boil. Reduce heat to low; cover and simmer for 15 min. Throw away herb bundle. Add in lentils; cover and simmer for 15 min.
- Add in chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 min.
- In food processor or possibly blender, puree 3 c. of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved minced herbs.
- GARNISH: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 8 servings | |
| Calories 692 | |
| Calories from Fat 273 | 39% |
| Total Fat 30.56g | 38% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 332mg | 14% |
| Potassium 1091mg | 31% |
| Total Carbs 67.65g | 18% |
| Dietary Fiber 18.5g | 62% |
| Sugars 25.78g | 17% |
| Protein 41.94g | 67% |
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