Loving Chickpeas and Lentils

I think two of my favorite soup ingredients have to be chickpeas and lentils...not necessarily together though! Both provide a lot of substance to soup, as well as pleasant flavor. And both have well-documented health benefits.

The Chickpea and garlic soup was voted a keeper by me, and a recipe I'll keep on hand for cold afternoons or evenings.

At work today, I had the opportunity to try a lentil and lamb soup/stew. I wasn't quite sure what to expect, but it was very tasty. Had some whole wheat pita bread on the side.

We don't eat much lamb at home, so I don't think it is something I'll try at home. However, I did find a pretty easy recipe to try should the mood strike.

Ingredients:

• 1 lb lean boneless lamb
• 1 medium onion, chopped
• 1 14-1/2 ounce can chopped tomatoes, undrained
• 4 cups water
• 1 cup chopped carrots
• 1 cup sliced celery
• 1 tsp salt
• 1/2 tsp dried thyme, crushed
• 1/4 tsp pepper
• 1 clove garlic, minced
• 1 bay leaf
• 3/4 cup lentils

Directions:

1.  Trim fat from lamb; cut lamb into 1-inch pieces.

2.  Spray a Dutch oven with nonstick spray coating. Heat Dutch oven over medium heat. Brown lamb and onion. Work in batches if necessary.

3.  Add 4 cups water, undrained tomatoes, carrots, celery, salt, thyme, pepper, garlic, and bay leaf to the Dutch oven.   Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

4.  Rinse lentils; add to lamb mixture. Bring to boiling; reduce heat. Cover and simmer for 30 minutes more or until lamb and lentils are tender. Remove bay leaf.  Makes 6 servings. 

 

SoupMom