Soup fever!

Cinnamon-Cumin Lentil Soup

Cinnamon-Cumin Lentil Soup

6 cups Vegetable Broth or water
1 cup dry lentils, rinsed and sorted
1 (15-ounce) can chickpeas, rinsed & drained
1/2 cup diced carrots
1/2 cup diced red onion
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon salt

Bring broth or water to a boil. Add lentils, chickpeas, carrots, onions, cinnamon, cumin, and salt. Reduce heat, and simmer gently with lid tilted for 30 minutes or until lentils are softened.

Yield: 6 servings (serving size = about 1 cup)

Comments

  1. Hey, I won’t have time until Friday, but have big plans for trying this out, with some freshly-baked bread. I’ll let you know how it goes! Thanks.

  2. Hey, This soup taste fantastic mad it for dinner on a cold winters night, along with brown rice flat bread. Loving it very much!

  3. We thoroughly enjoyed this soup! And prep only took ten minutes. Simple and delicious.

  4. Patti Concepcion says:

    I made this soup with mung beans instead of the chick peas b/c thats what I had on-hand and it came out great! Loved it! I just modified the amounts: 1/2 c lentils and 1/2 mung beans. The cinnamon and cumin are an amazing combination – thank you for the recipe! My fast is coming along great too…pressing in to the Lord.

  5. So far just cooked it I can’t wait taste I just starting this trying v get closer to my god only way I know how

  6. Denise Perkins says:

    Hi there,

    Is shellfish allowed like mussels, kina, oysters etc

  7. Hi Kristen,
    I didn’t think salt was allowed on the Daniel fast. Please advise 🙂

  8. I just don’t know what is right to eat and what not.

  9. I made this soup while doing my Daniel fast in January. It is delicious. It’s so good that I am making it again for a old winter night. It’s a keeper!