I've been making versions of this soup for several years, first with chicken as in Emeril's recipe, then with seitan, later with soy curls. The thing is I like this non-meat (of the animal or vegan kind) the best! If you don't have a variety of lentils, just use the plain ones you find in any grocery store (brown). As you can see from the picture above, my latest batch used green, brown, and red. The red lentils fall apart, thickening the soup as it cooks. The brown get soft, and the green French lentils hold their shape and are firmer I did this in the pressure cooker set for an hour of cook time. If you don't have a pressure cooker, you'll need to pre-soak or hot-soak the chickpeas before proceeding.
6 ounces dried chickpeas, rinsed and sorted (soaked overnight or by hot-soak if you're using traditional stove top cooking method)
6 ounces of lentils (I used 2 ounces red, 2 ounces brown, 2 ounces French green), rinsed and sorted
1 onion, diced
2 cloves of garlic
1/2 cup celery, diced
2 14 ounce cans of diced tomatoes (if you have an Aldi, this is the time of year where fire-roasted are on the shelf, but plain will do)
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 quarts vegetable stock
1/2 cup brown rice (mixes of brown and wild are nice, as is red cargo rice)
Juice of a lime
Lime wedges and cilantro or parsley and hot sauce for serving
*Stovetop: If you are cooking this on the stove, do not put the rice in at this point. Cook on the stove, covered, for an hour and check the doneness of the chickpeas. When they are tender, stir in the rice and cook, covered for an additional 40 minutes or until the rice is tender. Add lime juice and serve as above.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.