Green chickpea and lentil soup
Author:
Cooking Together
Yield: 2 л
Cooking time: 45 min
Azerbaijani thick green chickpea and lentil soup with spinach and mint
Ingredients
| vegetable broth 1.5-2 liters |
| boiled chickpeas 250 g |
| green lentils 100 g |
| onion 180 g |
| garlic 4 cloves |
| spinach (s/m) 200 g |
| dill 50 g |
| parsley 50 g |
| cilantro 50 g |
| juice of half a lemon |
| olive oil 50 ml |
| turmeric 1 tsp. |
| salt to taste |
Instructions
Step 1
Chop 100 grams of onion and garlic, sauté in olive oil. Season with turmeric and put into the boiling broth. Pour in the lentils and simmer the soup for 30 minutes.
Step 2
Then add the chopped herbs and spinach, chickpeas, salt, lemon juice and simmer the soup for another 5-7 minutes.
Step 3
Cut the remaining onion into feathers and fry in vegetable oil until brown.
Step 4
Serve the soup with fried onions, if desired add yogurt, dried mint and a slice of lemon. Enjoy.
