Let's Do Lunch Community

Hi Brenda....not Mary but I think you need to remove the stems.  I just cut the leaves off the stems with scissors....it goes really fast.  Ive just made my third pot of this soup today and every pot is as good as the last!!! I LOVE THIS SOUP!
Debbie

Thanks Debbie!!  I just finished the pot and just need to cool it abit and then blend it up.  It sure is good!  I didn't think I liked chickpeas either!!  But I eat alot of beans these days I didn't think I liked.  I've really acquired a taste for them!! 

Brenda - I take a scissors and start snipping from the top leaves - while I'm doing this, I don't worry about the stems.  As I get further along, I watch them, but truthfully, not much...  I have a hand-held immersion blender (actually, I now have two!) and everything blends up.  Makes an "easy to make soup" even easier!

Carolyn

I finally tried this soup and OH MY GOONESS!!! It is absolutely scrumptious and so very easy to make! I am going to be making this ALOT!

AND LAST BUT NOT LEAST............THIS IS MY FAVORITE LDL SOUP!!!!!  SADLY ITS BURIED SO IM BRINGING IT BACK UP FOR ALL THE NEW PEOPLE

Love and God Bless
Debbie

Can't wait to try this! It's looks fantastic!!

This is a wonderfully satisfying and tasty soup.  It's light, yet it fills you up. 

Bringing this back up again.  It is simple and filling AND is good cold for summertime enjoyment.  Kinda like a variation on hummus.

Thank you for this staple, Little Mary!

Absolutely!  Mine always turns out solid after it has been refrigerated and I can scoop it and eat it like hummus.  I also enjoy it cold with diced up cucumbers and tomatoes like a gazpacho or tabbouleh.  Also great with the addition of a few raisins and sauteed onions, and either cumin or garam masala to make it more Middle Eastern or Indian.

My Publix brand lentils came with a recipe for Lentil Tabbouleh that I'm looking forward to trying.  I got the ingredients today.  I'll post this under a new topic, but here it is so you won't have to go looking for it.

Lentil Tabbouleh

2 large bunches fresh Parsley
3 cups cooked & drained Lentils (follow package directions and cook until JUST al dente -- GG)
2 cups shredded Carrots
1/4 cup EVOO
    Juice of one Lemon
3 cloves fresh garlic, minced
Salt to taste

Chop parsley finely (about 2 cups).  In a bowl with a tight fitting lid, toss parsley together with lentils and carrots.  Blend dressing ingredients together, pour over the lentils and vegetables.  Cover and toss to combine.  Chill at least 1 hour.  Makes 6 cups.

Note:  Some tabbouleh recipes call for diced firm fresh tomatoes, cucumbers, and onions.


*update- I make this frequently now. Always add sliced grape tomatoes & diced cucumbers to make it lighter & stretch it !  Yum!

Loved the Isreali Chickpea soup.
Also Gwen I love that lentil toubouli....... I so enjoy trying all these wonderful recipes! What a way to eat. So good and healthy also. I am so thankful for this woe

Little Mary,
I am with your husband, I like it to best also.

ICL

Gene