Tag Archives: lentils

Yemenite Lentil Soup with Maple Syrup Chickpeas

18 Oct

I find it amusing how most of my most recent blog posts revolve around recipes. Cooking delicious food is my way to show my love for those that are special to me.

Tonight I made a very simple soup for my two loves. It is a big treat when I can cook one dish and for all of us to eat it. One of us is a vegetarian, one of us is under 1 and the other is a carnivore.

The baby ate her entire portion and my husband asked where I found the¬†recipe. “I made it up” I replied.

“Wow” he said, “you need to share the recipe”. And so, here it is

Yemenite lentil soup with roasted maple syrup chickpeas

Ingredients

  • 1 white onion
  • 1 garlic clove
  • 1 cup of red lentils
  • 1 large sweet potato
  • 1 can of chickpeas
  • 1/4 cup of maple syrup
  • 2 tablespoons of olive oil
  • 2 tablespoons of hawaij
  • 1 teaspoon of brown sugar
  • 6 cups of water

Directions:

  • Heat a heavy bottom pot (dutch oven) on the stove and add the olive oil. While the oil is heating up
  • Turn on the oven to roast – 205 degrees Celcius
  • Chop up the onion and toss it into the pan and let it sit until it turns translucent. Don’t stir, just let it cook
  • Mince the garlic, throw it into the pan and stir
  • Peel and dice the sweet potato, toss into the pan
  • Add 1 tablespoon of hawaij¬†and brown sugar, mix
  • Add 6 cups of water and cover the pot. Let it come to a boil and cook for 30 minutes.
  • Drain a can of chickpeas and place in a baking dish so all of the chickpeas are spread out in one layer and drizzle 1/4 cup of maple syrup over the chickpeas.
  • Roast the chickpeas for 7 minutes – stay nearby because the maple syrup can burn easily.
  • Once the soup has finished cooking, add the second tablespoon of hawaij, mix and then take the pot off the fire. Use an immersion blender to blend the soup until there are no large pieces.
  • Spoon into bowls and top with maple roasted chickpeas

 

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