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Chick Pea, Lentil And Bean Soup

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1 tablespoon olive oil
1 large (300 g) red Spanish onion, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground sweet paprika
teaspoon ground cinnamon
2 x 425g cans chick peas, rinsed, drained
340 g can red kidney beans, rinsed, drained
cup (100 g) red lentils
1.25 litres (5 cups) vegetable stock
cup (60 ml) lemon juice
⅓ cup chopped fresh mint
1 bunch (500 g) English spinach, shredded


Serves: 6


1. Heat oil in pan, add onion, garlic and spices, cook, stirring, until onion is soft.

2. Stir in peas, beans, lentils, stock, juice and mint, simmer, covered, about 20 minutes, stirring occasionally, or until lentils are tender.

3. Stir in spinach, simmer, uncovered, about 5 minutes or until spinach is just wilted.

Recipe can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Suitable.
Microwave: Suitable.

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