Shannon Blackmore: "Quite tasty - I enjoyed it but the kids were so-s…" Read More
37Ingredients
Calories
60Minutes

Ingredients

  • 2 cups red lentils
  • 14 ounces garbanzo beans
  • 15 ounces diced tomatoes
  • 6 cups vegetable broth
  • 1 lemon juiced
  • 1 pinch red pepper flakes
  • 4 tablespoons fresh parsley
  • 1 tablespoon cilantro
  • 2 teaspoons ground coriander
  • 4 cloves garlic
  • 2 stalks celery
  • 3 carrots
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 onion
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 onion (large, diced)
  • 3 carrots (large, diced)
  • 2 stalks celery (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 15 ounces diced tomatoes
  • 6 cups vegetable broth (low sodium)
  • 2 cups water
  • 2 cups red lentils
  • 14 ounces garbanzo beans (rinsed and drained)
  • 4 tablespoons fresh parsley (chopped)
  • 1 tablespoon cilantro (chopped)
  • 1 lemon juiced
  • 1 pinch red pepper flakes
Read Directions

Reviews(2)

Yummly User
Quite tasty - I enjoyed it but the kids were so-so. Definitely better with a big spoon of Greek yogurt.
Barb C. 16 Nov 2015
I just made this for lunch and it was perfect!!! I went by the recipe and as it was cooking I added a little more spice and another 1/2 of lemon.. The aroma of this soup makes your mouth water. I used my immersion blender and the consistency was perfect. My husband loved it! This recipe is now placed in my personal recipe book!!!