Chunky Dal Lentil Soup

Chunky Dal Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 5 servings. One portion of this dish contains roughly 13g of protein, 3g of fat, and a total of 204 calories. For 55 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is liked by 19 foodies and cooks. It is brought to you by Running With Tweezers. It works well as a very reasonably priced soup. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Winter. If you have fresh ginger, salt, garlic, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 96%. Try Chunky Sausage Lentil Soup, Chunky Lentil and Vegetable Soup, and Dal (Spiced Lentil Soup) for similar recipes.

Servings: 5

 

Ingredients:

1/8 tsp freshly ground black pepper

1 cup canned chickpeas (garbanzo beans), rinsed and drained

1 (14.5-oz) can diced tomatoes, undrained

1 1/2 tsps minced peeled fresh ginger

1 tsp minced garlic

1/4 tsp ground cumin

1 tsp harissa

1 Tbsp fresh lemon juice

1 1/2 tsps olive oil

1/2 cup chopped onion

3/4 tsp Spanish smoked paprika

1 cup dried red lentils, rinsed and drained

1/2 tsp salt

3 cups water

Equipment:

sauce pan

Cooking instruction summary:

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic; cook 6 minutes or until tender, stirring frequently.
  3. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute.
  4. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.
  5. Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally.
  6. Stir in lemon juice and harissa.
  7. Garnish with chopped fresh cilantro, if desired.

 

Step by step:


1. Heat oil in a large saucepan over medium heat.

2. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute.

3. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa.

4. Garnish with chopped fresh cilantro, if desired.


Nutrition Information:

Quickview
203k Calories
12g Protein
2g Total Fat
34g Carbs
61% Health Score
Limit These
Calories
203k
10%

Fat
2g
4%

  Saturated Fat
0.34g
2%

Carbohydrates
34g
12%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
456mg
20%

Get Enough Of These
Protein
12g
25%

Fiber
14g
58%

Folate
195µg
49%

Manganese
0.95mg
47%

Vitamin B1
0.4mg
27%

Vitamin B6
0.51mg
26%

Iron
4mg
24%

Phosphorus
223mg
22%

Copper
0.43mg
21%

Potassium
677mg
19%

Magnesium
74mg
19%

Zinc
2mg
15%

Vitamin C
11mg
14%

Vitamin B5
1mg
11%

Vitamin B3
2mg
10%

Vitamin E
1mg
10%

Vitamin B2
0.13mg
8%

Vitamin A
374IU
7%

Calcium
71mg
7%

Vitamin K
7µg
7%

Selenium
4µg
6%

covered percent of daily need
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Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

Two foreign nuns have just arrived in the USA by boat and one says to the other, "I hear that the people of this country actually eat dogs." "Odd," her companion replies, "but if we shall live in America, we might as well do as the Americans do." Nodding emphatically, the Mother Superior points to a hot dog vendor and they both walk towards the cart. "Two dogs, please," she says. The vendor is only too pleased to oblige and he wraps both hot dogs in foil and hands them over the counter. Excited, the nuns hurry over to a bench and begin to unwrap their "dogs." The Mother Superior is first to open hers. She begins to blush and then, staring at it for a moment, leans over to the other nun and whispers cautiously, "What part did you get?"

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