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Ingredients
- 3 ounce Dry chickpeas
- 1 ounce Dry porcini mushrooms
- 1/2 lb Mushrooms, minced
- 2 x Cloves garlic, chopped
- 2 sprg rosemary
- 2 sprg thyme
- 1 Tbsp. Extra virgin extra virgin olive oil
- 3 ounce Dry lentils
- 2 slc Tuscan bread, cubed and toasted
Directions
- Soak the chickpeas in cold water to cover overnight; drain. Soak the porcini in hot water for 30 min; drain and chop. Saute/fry the porcini, mushrooms, garlic, rosemary, and thyme in 1 tsp. of the extra virgin olive oil with a healthy pinch of salt till tender, about 10 min. Place the liquid removed chickpeas in a pot of cold water, bring to a boil, and cook till tender; do the same with the lentils. Pass half of the chickpeas and lentils through a food mill, and place them in one pot with the whole chickpeas and lentils. Add in sufficient of the cooking liquid from the chickpeas and lentils to thin the soup to the desired consistency, and stir in the sauteed mushrooms. Bring to a boil and simmer for 5 min. Drizzle with the remaining extra virgin olive oil and serve with the cubed bread.
- NOTES : This hearty soup is quite filling because of all the legumes. All you need to complete the meal is a salad of slivered red and yellow peppers and paper-thin fennel tossed with a red wine vinegar and extra virgin olive oil dressing accented by tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 47 | 23% |
| Total Fat 5.43g | 7% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 596mg | 17% |
| Total Carbs 29.83g | 8% |
| Dietary Fiber 12.0g | 40% |
| Sugars 3.65g | 2% |
| Protein 11.58g | 19% |
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