Fish with saffron
137 recipes
winter soup with lentils and chickpeas
ingredients
servings
6
Olive oil
to taste
Black pepper
to taste
Iodized salt
to taste
Parsley
100 grams
Canned tomato sauce, without salt
1/2 liter
Vegetable broth
1/2 liter
Chili powder
1 teaspoon
Onions
1 unit
Celeriac
1 unit
Laurel
3 leafs
Garlic
3 wedges
Carrots
5 unit
American sweet potatoes
500 grams
Lentils
250 grams
Chickpeas
250 grams
soups from Italy
winter soup with lentils and chickpeas
winter soup with lentils and chickpeas
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The soup with lentils and chickpea is a first rich taste flat, ideal for warm during cold winter days.
preparation
step 1
Peel sweet potatoes, cut into cubes of about 2 cm. Peel the onions and cut into thin slices. Peel the celery root and carrots, cut into sticks. Drain well the boiled legumes.
step 2
In a large saucepan heated 3-4 tablespoons of olive oil. Saute the onion for about 5 minutes. Add 3 chopped garlic cloves, sweet potatoes, carrots and celeriac. Season with salt and pepper.
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step 3
Sprinkle with a pinch of pepper. Add the tomato sauce, vegetable broth and bay leaves. Stir to blend and flavor all the ingredients. Cook covered for about 25 minutes.
step 4
Add the chickpeas and lentils. Let cook for about 5 minutes. Serve the soup with a sprinkling of freshly ground pepper and chopped parsley.
