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Indian Spiced Chickpea & Lentil Soup with Whole Grain Basmati
Cozy up with this creamy chickpea and lentil soup! With a blend of spices, whole grains, fresh ginger and onion, this recipe is sure to soothe the soul.
Prep Time
5 min
Cook Time
10 min
Servings
4
This Recipe Features:
Ingredients
- ½ tbsp. olive oil
- 1 small onion, chopped
- 2 cups organic reduced sodium vegetable stock
- ¼ cup organic parsley, chopped
- 2 tsp. fresh ginger, grated
- 2 ribs celery, chopped
- 1 pouch SEEDS OF CHANGE™ Organic Indian Spiced Lentils & Chickpeas
- 1 pouch SEEDS OF CHANGE™ Organic Brown Basmati Rice
- ½ cup plain yogurt, divided
Directions
- Heat a large saucepan over medium heat, add olive oil to hot pan. Add onions, ginger and celery and continue cooking and stirring occasionally, until the vegetables are softened, about 4–5 minutes.
- Add SEEDS OF CHANGE™ Organic Indian Spiced Lentils and Chickpeas and vegetable stock to the pot. Bring to a simmer, adjust seasoning with salt and pepper if desired. Stir in ¼ cup of yogurt.
- Heat SEEDS OF CHANGE™ Organic Brown Basmati Rice according to package instructions.
- Ladle soup into wide bowls and swirl in the remaining yogurt. Spoon Basmati rice into bowl and finish with a sprinkle of parsley.
| Servings | 4 |
| Calories (per serving) | 270 |
| Total Fat | 7g |
| Saturated Fat | 1.5g |
| Trans Fat | 0g |
| Total Fat % DV | 9% |
| Saturated Fat % DV | 8% |
| Trans Fat % DV | 0% |
| Cholesterol | N/A |
| Cholesterol % DV | N/A |
| Sodium | 125mg |
| Sodium % DV | 5% |
| Total Carbohydrate | 43g |
| Dietary Fiber | 3g |
| Sugars | 8g |
| Total Carbohydrates % DV | 16% |
| Dietary Fiber % DV | 11% |
| Protein | 10g |
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