Dreaming of Summer
It was quite chilly here yesterday. No, it was downright cold.
(Ok, I received a call from my friend in Michigan and she reminded me that it’s not that cold here, but it still feels cold to me.)
Looking through old photos, I found some of the garden tomatoes last year. Mmmm … I can hardly wait for summer.
Meanwhile, chilly days are perfect for a slow-cooked soup or stew. So I slipped on an extra pair of cozy socks and peeked in the pantry.
Red Lentil Garbanzo Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, diced
- 2 cloves garlic, minced
- 4 cups water - or vegetable stock or broth
- 1 1/4 teaspoons dried basil
- 1 teaspoon granulated onion
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1 cup uncooked red lentils
- 3 cups (1 28-ounce can) canned diced tomatoes
- 3 cups (1 28-ounce can) canned crushed tomatoes
- 2 teaspoons blackstrap molasses
- 2 teaspoons frozen orange juice concentrate - optional
- 2 cups cooked chickpeas (garbanzo beans)
- 1 teaspoon salt - or to taste
Instructions
- In a soup pot, lightly sauté diced onions in olive oil over medium heat for about one minute.
- Stir in minced garlic and sauté for an additional minute. (Don’t allow garlic to brown.)
- Add seasonings and stir. Add water (or stock or broth) and increase heat to high.
- Rinse red lentils in a colander and add to soup. Cover and bring to boil.
- When mixture comes to a boil, stir in tomatoes, molasses, and juice. Return to boil and then reduce heat.
- Simmer for 50 minutes, stirring occasionally.
- Stir in chickpeas and continue cooking for 10 minutes.
- Add salt to taste. The amount of salt needed will depend on the amount already in the tomatoes and chickpeas.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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By the way, with all the fabulous fiber in this soup, it fits quite nicely into my Online Weight Loss Program… and those size 4 jeans.
Packed Lunch Tip:
This soup makes for a very filling lunch and travels well in a thermos.
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Wonderful photos! Aaah, the tomatoes from last harvest. I have some of those reminders as well. This lentil soup looks awesome and I will definitely keep this recipe. I love lentils. I really like your website — I’ve been here before, but forgot. Thanks for stopping by and reminding me.
Take care and let’s keep in touch. It seems we have lots of things in common!
Melissa
Hey Jennifer,
Thanks for thinking about the savory energy bar dilemma. I do a lot of backcountry stuff and a friend and I were thinking it would be nice to come up with a veggie bar or something other than sweet granola bars. I’m wondering what the “base” ingredient could be though. Something that sticks all the goodies together. Maybe shredded carrots, things like that? Well, anyway, since you are a real chef, thought I’d ask. 🙂
Where are you located? Do you work mainly with weight loss clients? Your cookbook looks wonderful. I’ll check it out.
Thanks for connecting!
Take care,
Melissa
P.S. I usually sign off with, “In good health” but it sounds odd since that’s the name of your book!
I love lentils. I love soup. And when you put those two together in a pot, you have created some pretty good eating. Thanks for the tremendous recipes you share with us. They’re all terrific, including this yummy Red Lentil Garbanzo Soup.
You’re very welcome. So glad you liked it!