The Itty Bitty Foodies love lentils. We started them on these little power beans when they are just toddlers. This lentil soup with fresh garbanzo beans (chickpeas) recipe is great for a main meal during summer months or a first course for winters. We’ve added fresh garbanzo beans (chickpeas) as they are in season. The kids love the extra buttery and nutty taste of them. Until recently, I’ve only seen them beige in color, out of can or in hummus but look at these beautiful green pods!
Lentils and garbanzo beans are legumes. Both are high in protein and nutrition, easy to digest and low in sodium and fat. I keep a jar of lentils in the pantry and throw in handful every time I make a stew or braise meat. A handful goes a long way. With the warmer weather we’ve been having, our suppers are taking a lighter note.
2/3 cup of lentils (my children prefer the little green ones)
1/3 lb fresh garbanzo beans (chickpeas), makes about 1 cup
1/4 lb ham (optional). I get the butcher to slice a 1/4 inch thick piece of ham and cut into small pieces
1 QT of broth, vegetarian or chicken
1/2 small onion, chopped finely
Salt and pepper to taste
Get your kids excited about the meal and ask them to shell the garbanzo beans with you. In a pot, put all ingredients, except garbanzo beans, salt and pepper and bring to a boil. Cover pot and reduce heat to a simmer for 45 minutes. Try a lentil to make sure they are soft and then add garbanzo beans and simmer for another 15 minutes. Depending on the broth and ham you use, you may not need to add any salt. Adjust taste if necessary. Serve immediately with slices of artisanal bread.
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Till our next Happy Meal!