Name: Lemony Lentil and Chickpea Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 Servings
Cuisine: Greek
Ingredients: 2 Onions; 1 cup celery; 1 cup carrots; 6 cloves garlic; 1 tsp Salt; 0.5 tsp Pepper; 1 tsp cumin; 1.5 teaspoons paprika; 0.5 tsp coriander; 0.25 tsp turmeric; 0.5 tsp red pepper flakes; 2 sprig fresh oregano, finely chopped; 2 sprig fresh thyme; 1 cup green lentils; 0.5 cup Quinoa; 1 can chickpeas; 4 cups stock; 4 cups water; 2 dried bay leaves; 0.25 cup lemon juice; 2 thin slices lemon; 2 lemons; 0.25 cup dill; 1 tbsp olive oil

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Lemony Lentil and Chickpea Soup

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Ingredients

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Instructions

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Instructions

Begin by prepping the vegetables. Finely chop 2 onions, 1 cup of celery, and 1 cup of carrots. Mince 6 cloves of garlic.

Heat some oil in a large pot over medium heat. Add the chopped onions, celery, and carrots and cook until they're softened and lightly browned, stirring occasionally. This should take about 10 minutes.

Season the vegetables with 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, 1 teaspoon of cumin, 1 ½ teaspoons of paprika, ½ teaspoon of coriander, ¼ teaspoon of turmeric, and ½ teaspoon of red pepper flakes. Add the minced garlic and cook for another minute or until fragrant.

Add 2 sprigs of finely chopped fresh oregano (or ½ teaspoon of dried oregano) and 2 sprigs of fresh thyme (or ½ teaspoon of dried thyme) to the pot and stir to combine.

Add 1 cup of green lentils and ½ cup of quinoa to the pot, followed by 1 can of chickpeas (rinsed and drained). Pour in 4 cups of stock (chicken or vegetable) and 4 cups of water. Toss in 2 dried bay leaves.

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are cooked and tender.

Stir in ¼ cup of lemon juice, the zest of 2 lemons, and 2 thin slices of lemon. Let the soup simmer for another 5 minutes to allow the lemon flavor to meld with the other ingredients.

Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with salt and pepper, if needed.

Serve the soup hot, garnished with ¼ cup of chopped dill. Enjoy!

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Tips & Tricks (5)

Lemon Zest Magic 🍋
Grate the lemon zest before juicing to maximize flavor intensity and capture the essential oils that add brightness to the soup.
Spice Bloom Technique 🌶️
Toast the dried spices like cumin and coriander in olive oil for 30-60 seconds before adding other ingredients to unlock their full aromatic potential.
Legume Prep Pro 🥣
Soak chickpeas and lentils overnight or use a quick-soak method to reduce cooking time and improve digestibility, ensuring a more tender texture.
Herb Layering Strategy 🌿
Add hardy herbs like thyme and oregano early in the cooking process, and reserve delicate fresh herbs for garnishing just before serving to maintain their vibrant flavor and color.
Acid Balance Trick 🥄
Add lemon juice in two stages - a small amount during cooking and the remaining fresh juice just before serving to create a bright, layered citrus flavor profile.