Potage of Lentils and Garbanzos
- Ready In:
- 3hrs
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 cups chopped yellow onions
- 3 medium spanish chorizo, sliced in bite-size chunks
- 1 cup chopped green bell pepper
- olive oil, for frying
- 5 cloves garlic, chopped
- 1 tablespoon white flour
- 2 quarts chicken broth or 2 quarts chicken stock
- 1⁄4 cup red wine
- 1 (28 ounce) can tomatoes, seeded, drained, and chopped
- 1 cup lentils, rinsed
- 2 cups cooked garbanzo beans, drained (canned is fine)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon ground cinnamon
- 1 lime, juice of
- 1 cup chopped fresh cilantro leaves
- cornstarch, to thicken
- lime wedge, for garnish
- cilantro, for garnish
directions
- In a big pot, saute the onion, chorizo, and green pepper in olive oil until the onions are limp.
- Add in garlic and saute 2 minutes, stirring constantly.
- Add in flour and stir vigorously to mix the flour with the oil and vegetables in the pan.
- Add in the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, cumin, bay leaf, and cinnamon.
- Bring to a boil; decrease heat to low, and simmer for about 2 hours.
- About 15 minutes before serving, remove the bay leaf; stir in the lime juice and the cilantro.
- Add a little cornstarch mixed with water to thicken the soup slightly.
- Serve in bowls garnished with cilantro sprigs and lime wedges.
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