1621 8th Street East, Saskatoon Contact | (306) 955-1832 | store@saskmade.ca |
Chickpea and Lentil Soup
  • Prep Time: 5 min
  • Bake Time: 15 min
  • Ready In: 20 min

Ingredients

  • 1 bunch fresh coriander
  • 1 bunch Floating Gardens fresh parsley
  • 8 cups vegetable stock
  • 1 cup Diefenbaker Seed Processors green lentils
  • 1 Floating Gardens eggplant (peeled and cut into 1/2 inch chunks)
  • 225 grams Diefenbaker Seed Processors chickpeas (cooked)
  • 2 onions (chopped)
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp ginger
  • 1 tsp ground black pepper
  • 1 tsp turmeric
  • 1/4 cup lemon juice
  • 2 tbsp Three Farmers Camelina Oil

Garnish:

  • 1 tbsp cinnamon
  • 1 lemon thinly sliced
  • 12 pitted dates, halved

Directions

Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.

Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.

In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.

GARNISH: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.

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