Chickepea Lentil Vegetable Soup

Ingredients

Olive Oil
1 large onion, chopped
3 garlic cloves, minced
3 tbsp. tomato paste
2 tsp. ground coriander
½ tsp. cayenne pepper
2 cups light vegetable broth
2 cups water
1 cup dried lentils
1 15-oz. can chickpeas, rinsed and drained
5 red potatoes, chopped
1 cup frozen lima beans
½ cup chopped parsley
10 oz. fresh baby spinach
Sour cream

Instructions

Heat a Dutch oven over medium heat.  Add just enough olive oil to coat the bottom and then add the onions.  Cook for 5 minutes, stirring occasionally, then add the garlic.  Cook another 3 minutes.  Add the tomato paste and all the spices; stir 1 minute.  Stir in broth, water, and lentils.  Increase heat to high and bring to a boil.  Reduce heat, cover, and simmer until lentils are almost tender, stirring occasionally, about 15 minutes.

Add chickpeas, lima beans, and half the parsley.  Cover; simmer until carrots are very tender, about 20 minutes.  This dish can be made one day ahead of time.   Cover and chill.  Bring to a simmer before continuing.  Refrigerate remaining parsley for garnish.

Stir spinach into stew in batches until wilted.  Season with salt and pepper.  Ladle into bowls with rice.  Garnish each bowl with remaining parsley and serve with lemon wedges.

Total Servings: 4