Chunky Dal Lentil Soup

Name: Chunky Dal Lentil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters canned chickpeas (garbanzo beans), rinsed and drained; 411 grams diced tomatoes, undrained; 2 teaspoons minced peeled fresh ginger; 1 teaspoon minced garlic; 0 teaspoons ground cumin; 1 teaspoon harissa; 1 Tbsp fresh lemon juice; 2 teaspoons olive oil; 118 milliliters chopped onion; 1 teaspoons Spanish smoked paprika; 237 milliliters dried red lentils, rinsed and drained; 1 teaspoons salt; 710 milliliters water

Chunky Dal Lentil Soup is a gluten free and vegan main course. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 204 calories, 13g of protein, and 3g of fat each. It will be a hit at your Autumn event. Head to the store and pick up paprika, water, canned tomatoes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute.

Ingredients you will need

Paprika

Garlic

Ginger

Pepper

Cumin

Onion

Salt

Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa.

Ingredients you will need

Lemon Juice