LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • ⅓ cup chopped parsley, leaves and tender stems
  • 2 ½ tablespoons minced garlic (about 5 large garlic cloves)
  • 2 tablespoons minced ginger (about a 2-inch by 3-inch piece)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 2 teaspoons sweet paprika
  • ½ teaspoon Aleppo pepper (or substitute freshly ground black pepper)
  • 1 ¼ cups dry red lentils, rinsed and picked over
  • 1 15-ounce can chickpeas, drained (or 1 ½ cups cooked chickpeas)
  • 1 28-ounce can whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they're broken down. (I recommend San Marzano or organic)
  • 7 to 8 cups low salt chicken broth or vegetable broth (I recommend Swanson's)
  • Coarse salt
  • subheading: Optional Garnish:
  • Dates, 1 per person, chopped or left whole
  • Lemon wedges (1 per person)
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer