Spiced Lentil and Chickpea Soup Crock Pot

7
Servings
5m
Prep Time
6-8h
Cook Time
6h 5m
Ready In


"This is a breeze to throw together, has great flavor from all of the spices too! Serve over rice if desired."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (503.1 g)
  • Calories 198.4
  • Total Fat - 0.9 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 774.8 mg
  • Total Carbohydrate - 38.2 g
  • Dietary Fiber - 13.9 g
  • Sugars - 8 g
  • Protein - 11.4 g
  • Calcium - 75.7 mg
  • Iron - 3.4 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.4 mg

Step 1

Combine all ingredients through saffron (reserve water, flour, cilantro and lemon) in crock pot. Turn to High for 5-7 hours or Low for 10-12 hours - lentils can take awhile to cook.

Step 2

With 30 minutes remaining, combine water and flour and stir into crock pot. Turn to High and allow flour mixture to thicken soup. Before serving add juice of 1/2 lemon and 1/4 cup cilantro. Top with remaining cilantro before serving.

Tips & Variations


No special items needed.

Related

ellie

An interesting high-fiber vegetarian soup that is filling enough for a main meal. I did forget the cilantro and lemon and skipped the celery, but used celery salt in place of the regular salt. Heats up great for the second day too.

review by:
(1 Jul 2014)

acerast

My son is eating many meatless meals since his girlfriend became vegetarian. This one was easy to prepare and was a hit with both of them! The spices were very fragrant as it simmered. We served over whole grain couscous. Thanks BrookeTheCook - he wants to learn to make this one himself!

review by:
(16 Oct 2012)

Mikekey

Delicious soup! And easy, too! I skipped the thickening step, since mine was quite thick without it. The lemon juice is a nice touch just before serving. We are not vegetarian, but like to have a meatless night now and then, and this fit the bill! I also added 1 clove of garlic, minced, before cooking.

review by:
(12 Feb 2012)