Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon olive oil
- 1/4 cup chopped white onion
- 1 clove garlic, peeled and crushed
- 1/4 cup chopped celery
- 16 ounce canned crushed tomatoes in juice
- 2 cups chicken stock
- 1/4 cup garbanzo beans
- 1/8 cup lentils
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 cup vermicelli, broken into 2 inch pieces
- 1 tablespoon flour
- 1 teaspoon lemon juice
- 1 tablespoon fresh cilantro leaves, stems removed
- 1 tablespoon fresh Italian parsley, stems removed
Directions
In a medium stockpot, heat olive oil until sizzling.
Add the onion, garlic and celery, cooking until translucent.
Add tomatoes, chicken stock, garbanzo beans, lentils, black pepper, cinnamon, cumin and turmeric to the stockpot.
Cook over low heat for 40 minutes, or until the garbanzo beans and lentils become tender.
Add the vermicelli to the soup.
Mix flour with lemon juice and form into a paste.
Add flour paste gradually to the soup until the soup thickens.
Simmer for an additional 3 minutes.
Stir in cilantro and Italian parsley.