Potage of Lentils and Garbanzos Recipe

Name: Potage of Lentils and Garbanzos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped yellow onions; 3 medium spanish chorizo, sliced in bite-size chunks; 1 cup chopped green bell pepper; olive oil, for frying; 5 cloves garlic, chopped; 1 tablespoon white flour; 2 quarts chicken broth or 2 quarts chicken stock; ¼ cup red wine; 1 (28 ounce) can tomatoes, seeded, drained, and chopped; 1 cup lentils, rinsed; 2 cups cooked garbanzo beans, drained (canned is fine); 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon ground cumin; 1 bay leaf; 1 teaspoon ground cinnamon; 1 lime, juice of; 1 cup chopped fresh cilantro leaves; cornstarch, to thicken; lime wedge, for garnish; cilantro, for garnish

Servings: persons

2 cups chopped yellow onions
3 medium spanish chorizo, sliced in bite-size chunks
1 cup chopped green bell pepper
olive oil, for frying
5 cloves garlic, chopped
1 tablespoon white flour
2 quarts chicken broth or 2 quarts chicken stock
¼ cup red wine
1 (28 ounce) can tomatoes, seeded, drained, and chopped
1 cup lentils, rinsed
2 cups cooked garbanzo beans, drained (canned is fine)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 bay leaf
1 teaspoon ground cinnamon
1 lime, juice of
1 cup chopped fresh cilantro leaves
cornstarch, to thicken
lime wedge, for garnish
cilantro, for garnish

1
In a big pot, saute the onion, chorizo, and green pepper in olive oil until the onions are limp.
2
Add in garlic and saute 2 minutes, stirring constantly.
3
Add in flour and stir vigorously to mix the flour with the oil and vegetables in the pan.
4
Add in the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, cumin, bay leaf, and cinnamon.
5
Bring to a boil; decrease heat to low, and simmer for about 2 hours.
6
About 15 minutes before serving, remove the bay leaf; stir in the lime juice and the cilantro.
7
Add a little cornstarch mixed with water to thicken the soup slightly.
8
Serve in bowls garnished with cilantro sprigs and lime wedges.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups chopped yellow onions, 3 medium spanish chorizo, sliced in bite-size chunks, 1 cup chopped green bell pepper, olive oil, for frying, and more.

Yes, Potage of Lentils and Garbanzos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potage of Lentils and Garbanzos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions