Recipe detail

Vegetables Chickpea and lentil vegetable soup

12.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables


Program steps

  • Preheating:
  • 105 °C

To view the entire table, move the table to the right.

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
evoo 50 ml
large onion, chopped 1 pcs
garlic cloves, finely chopped 4 pcs
ground cumin 20 g
chili powder 15 g
dried ginger, ground 6 g
ripe tomatoes, peeled, cored and chopped 1 kg
vegetable stock 2 l
dried chickpeas 150 g
dried brown lentils 150 g
finely grated lemon rind 1 pcs
lemon juice 30 ml
finely chopped fresh coriander leaves 10 g


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 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