Directions:
- Heat olive oil in a 4 quart saucepan.
- Add onion, carrot, and celery.
- Saute until the vegetables start to soften.
- Add the creole seasoning and stir well.
- Stir in the garlic, chickpeas, and lentils.
- Stir in the tomatoes.
- Bring to a simmer, stirring often, and cook until the lentils start to break down (about 20-30 minutes).
- Add the stock.
- Stir in the rice.
- Cover and simmer until the rice is cooked through and the lentils are fully tender (about 15 minutes).
- Taste for seasoning, and serve. Even better the next day after flavours have blended.
- For a thinner soup or to reheat, add more stock or some water to the desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.41 Kcal (1618 kJ) | ||
| Calories from fat | 11.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 2% | |
|---|---|---|---|
| Sodium | 9591.16mg | 400% | |
| Potassium | 560.79mg | 12% | |
| Total Carbs | 75.19g | 25% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 10.19g | 41% | |
| Protein | 9.16g | 18% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 41.5mg | 231% | |
| Calcium | 71.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 145.11 Kcal (608 kJ) | ||
| Calories from fat | 4.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 2% | |
|---|---|---|---|
| Sodium | 3601.81mg | 400% | |
| Potassium | 210.59mg | 12% | |
| Total Carbs | 28.23g | 25% | |
| Sugars | 2.6g | 28% | |
| Dietary Fiber | 3.83g | 41% | |
| Protein | 3.44g | 18% | |
| Vitamin C | 4.9mg | 22% | |
| Iron | 15.6mg | 231% | |
| Calcium | 26.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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