This hearty tomato soup with chickpeas and lentils is seasoned with Indian spices and peanuts. With all the flavor, you won’t miss the meat!
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1 large sweet onion, chopped
½ teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 can low sodium tomato soup
3 cups water
1 cup lentils, rinsed (remove any foreign pieces, like stones)
1 can (15.5 ounces) chickpeas, rinsed and drained
1 can (14.5 ounces) diced tomatoes
6 tablespoons peanuts, chopped
- In large slow cooker, add all ingredients, except peanuts. Turn slow cooker to low and cook for a minimum of 6-8 hours. Cook’s note: May also cook on top of stove by boiling and then simmering for an hour.
- To serve: On top of each serving, sprinkle with 1 tablespoon chopped peanuts
Makes 6 servings.
Each serving contains:
Total fat 7g
Saturated fat 1g
Trans fat 0g
Total Carbohydrate 46g
Recipe provided by Digestive Disease Health Team Dietitians