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Serves : 4
© Sara Forte

How to Make It

Step 1    

In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

Step 2    

Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.

Suggested Pairing

What a combination this dish and Gewürztraminer will make. The wine's full body will stand up to the soup, and the complex interplay of spices between the wine and soup will keep you fascinated. The wine can be from Washington or Alsace, but it should be dry.

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Aggregate Rating value: 4

Review Count: 3624

Worst Rating: 0

Best Rating: 5

Author Name: Chef91701

Review Body: This soup was delicious and hearty.

Review Rating: 5

Date Published: 2017-01-04