Mediterranean Chickpea Lentil And Rice Soup With Basil Recipes

MEDITERRANEAN CHICKPEA, LENTIL, AND RICE SOUP WITH BASIL

Mediterranean Chickpea, Lentil, and Rice Soup With Basil image

This is a nice soup to make for the week. It's fairly easy and inexpensive as well. Dried chickpeas can usually be found in the Mexican or South American section of your grocery store.

Provided by Lateshow9

Categories Lentil

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 lb dried garbanzo beans
4 tablespoons olive oil
1 yellow onion, diced
3 stalks celery, sliced
3 carrots, sliced
3 garlic cloves, minced
12 cups chicken stock
1 (20 ounce) can diced tomatoes
2 cups tomato juice
1 teaspoon dried marjoram
2 bay leaves
1/3 cup dried lentils
1/3 cup basmati rice
1 tablespoon balsamic vinegar
1/4 cup fresh basil, chopped
salt and pepper
2 tablespoons extra virgin olive oil

Steps:

Place chickpeas in a deep bowl, add water to cover by 2 inches, and place in the refrigerator overnight.
In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 10 minutes.
Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.
Bring to a boil, then reduce heat and cover for 1-1/4 hours.
Add the lentils and rice. Cover and simmer for an additional 35 minutes. You may add additional water or stock at this point if the liquic has reduced too much.
Remove the bay leaves and season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.

Nutrition Facts : Calories 340.4, Fat 12.2, SaturatedFat 2, Cholesterol 7.2, Sodium 479.2, Carbohydrate 43, Fiber 9.3, Sugar 10.6, Protein 15.8

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