Directions:
- Heat the butter and oil in a large stockpot set over medium-high heat. Add the onions and cook, stirring occasionally, until they soften, about 6 minutes.
- Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth.
- Add the ginger, cinnamon, turmeric, and cumin to the onions and cook for 1 minute, stirring. Add the tomato mixture to the onions and bring to a boil. Add the lentils and 8 cups of water.
- Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes.
- Add the chickpeas and raise the heat, bringing the soup to a low boil.
- Add the pasta and cook until tender, 6 to 8 minutes.
- Ladle the soup into bowls and serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.74 Kcal (820 kJ) | ||
| Calories from fat | 47.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 302.86mg | 13% | |
| Potassium | 318.56mg | 7% | |
| Total Carbs | 28.82g | 10% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 8.77g | 35% | |
| Protein | 8.66g | 17% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 54mg | 300% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 244.42 Kcal (1023 kJ) | ||
| Calories from fat | 59.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 8% | |
|---|---|---|---|
| Cholesterol | 9.53mg | 3% | |
| Sodium | 378.18mg | 13% | |
| Potassium | 397.78mg | 7% | |
| Total Carbs | 35.99g | 10% | |
| Sugars | 2.86g | 9% | |
| Dietary Fiber | 10.95g | 35% | |
| Protein | 10.81g | 17% | |
| Vitamin C | 4.3mg | 6% | |
| Iron | 67.5mg | 300% | |
| Calcium | 32.8mg | 3% | |
* 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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