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Chickpea, Lentil and Red Bean soup Recipe

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This recipe for Chickpea, Lentil and Red Bean soup, by , is from VERICAST: BAKE THE WORLD A BETTER PLACE , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anna Janas, Poland


1 Tbsp of olive oil
1 red medium onion, chopped
2 cloves garlic, squeezed
1 tsp ground cumin
1 tsp turmeric
1 tsp ground sweet pepper
tsp of ground cinnamon
2 -15oz/425g canned chickpeas, rinsed and drained
12 oz/340g canned red beans, rinsed and drained
cup of red lentils (100 g)
5 glasses of vegetable broth
cup lemon juice (60 ml)
⅓ cup of fresh mint, chopped
1 lb/500g spinach, finely chopped

Heat the olive oil in a saucepan, add onions, garlic, spices, fry, stirring, until the onion is soft. Add the chickpeas, lentils, beans, broth, lemon juice and mint. Simmer, covered, for about 20 minutes, stirring occasionally, until the lentils are tender. Add the spinach and simmer for about 5 minutes uncovered until the leaves soften and crumple.

Personal Notes:
Personal Notes:
Note: you may need to adjust some measurements in this recipe as this was loosely translated from Polish to English.




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