Lentil and Chickpea Soup

It's Foodie Friday once again and I am joining in the fun on this one year Anniversary of Foodie Friday hosted by Michael Lee West. Happy Anniversary Michael.

In so many parts of the country winter is still around so with that in mind I thought I would share a comforting soup recipe that I prepared recently for the first time. My husband and I really enjoyed this hearty and nutritious soup.




The recipe comes from one of my favorite cookbooks, Frank Stitts, Bottega Favorita. Frank Stitt owns two restaurants in Birmingham, Al and this book is the favorite recipes of the restaurant by the same name, Bottega.




It's an easy recipe to put together and so very nutritious with lots of fresh vegetables along with the Lentils and Chickpeas.







Pared with some crusty bread and an Italian wine, it was a hearty dinner on a cold evening.




Topped with a drizzle of a good olive oil and a sprinkle of freshly grated Parmesan cheese put it over the top.







Lentil anc Chickpea Soup

2 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium yellow onion, cut in 1/2-inch dice
1 red onion, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
1 teaspoon ground coriander
1 fennel bulb, trimmed, cored,and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
1 celery stalk, cut into 1/2-inch dice
1 red bell pepper, cored, seeded, and cut into 1/2-inch dice
1 1/2 cups de Puy lentils or brown lentils, rinsed and picked over
1 cup canned chickpeas, drained (not rinsed)
2 cups drained canned diced tomatoes
2 1/2 cups Chicken Stock
Leftover braised meat such as lamb or veal (optional)
Chopped mint, flat-leaf parsley, or chives or extra virgin Olive Oil for garnish

Heat the olive oil in a large pot over medium heat. Add the garlic and cook, stirring, until golden brown. 2 to 3 minutes. Add the onions and saute' until they are tender but have not begun to caramelize, about 10 minutes. Season with salt and pepper. Add the parsley and coriander and stir for 30 seconds, or until fragrant. Add the diced fennel, carrots, celery, and bell pepper and simmer for 4 to 5 minutes, stirring occasionally.

Meanwhile, combine the lentils in a medium saucepan with water to cover by 2 inches and bring to a rolling boil. Drain lentils and set aside. (The cooking liquid can be reserved for another recipe or discarded; we don't use it here because it would muddy the soup. The lentils can be cooked in advance.)

Add the lentils, chickpeas, tomatoes, and stock or water to the vegetables. Add the meat, if using, and bring to a simmer. Simmer partially covered, over low heat for 45 minutes to 50 minutes, until the vegetables are tender. Check the level of the liquid from time to time, replenishing it as necessary. Taste and adjust the seasoning.

Ladle the soup into serving bowls. Garnish with the fresh herbs or a drizzle of extra virgin olive oil and maybe a sprinkle of freshly grated Parmesan cheese.


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