Recipe detail

Vegetables Chickpea and lentil vegetable soup

12. 4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: English

Program steps

  • Preheating:
  • 105 °C

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1
Steaming
time icon Termination by time
time icon 01:00 hh:mm
probe icon 90 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
extra virgin olive oil 50 ml
onion 1 pcs
cloves garlic, finely chopped 4 pcs
ground caraway 20 g
chili powder 15 g
dried ginger 6 g
tomato 1 kg
vegetable broth 2 l
chickpeas 150 g
dried brown lentils 150 g
lemon peel 1 pcs
lemon juice 30 ml
Coriander leaves, finely chopped 10 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 169.7 kJ
Carbohydrate 26.6 g
Fat 1.8 g
Protein 9.9 g
Water 0 g

Directions

1. Soak the chickpeas and lentils for 6 hours. Drain and rinse.
2. Soften the onion in a Dutch oven over medium heat and add the garlic, cumin, chili and ginger – cooking for a further minute or so.
3. Crank up the heat and deglaze with a bit of stock.
4. Add the ripe peeled, cored and chopped tomatoes, the remaining stock, chickpeas
and lentils. Remove as soon as the pot starts showing signs of boiling.
5. Set the oven on steam at 90°C.
6. Oven-cook for 60 minutes or until the legumes have softened.
7. Add the lemon rind, lemon juice and coriander.
8. Correct the seasoning and add chili.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full