Spiced Lentil and Chickpea Soup Crock Pot
Created by BrookeTheCook on January 18, 2012
- Servings: 7
- Prep Time: 5m
- Cook Time: 6-8h
- Recipe #4155
Ingredients
- 1 cup dry lentils
- 1 can (19 ounce) garbonzo beans, rinsed and drained
- 1 can (28 ounce) crushed tomatoes
- 2 small onions, chopped
- 1 celery rib, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon tumeric
- 1/4 teaspoon ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pinch saffron
- 1 cup water
- 2 tablespoons all-purpose flour
- 1/2 cup cilantro, chopped and divided
- 1/2 whole lemon
How to Make
-
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.
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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.
Nutritional Facts
- 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