Soup from three types of legumes

From this amount of ingredients, a five-liter pot of soup is obtained.
The cooking time in the recipe header is indicated without taking into account the time required to cook the meat broth.

Ingredients

• Chickpeas (250 gr.)
• Peas (230 gr.)
• Red lentils (230 gr.)
• Carrots (3 medium)
• Onion (2 large onions)
• Garlic (1 large head)
• Tomato paste (90 gr., about 3-4 tablespoons with a slide)
• Olive oil (1.5-2.5 tablespoons)
• meat broth
• Greenery:
• Parsley (1/2 large bunch)
• Dill (1/2 large bunch)
• cilantro (1/2 large bunch)
• Green onion (1/3 large bunch)
• Spices:
• Salt (to taste)
• Bay leaf (5-6 small leaves)
• Ground black pepper (to taste)
• Smoked paprika (1 tbsp without a slide)
• Dried garlic (1 tbsp without a slide)
• Freshly ground coriander (1/2 tbsp.)
• Curry (1/3 tbsp.)
• Pink pepper (preferably freshly ground, 1/4 tbsp.)

Directions

1. Let's prepare all the ingredients. We will cook the meat broth in advance or defrost it if we use frozen. Rinse lentils, peas and chickpeas thoroughly under cold water. Peel the carrots, onions and garlic. Wash and dry greens.
2. To speed up the cooking process, chickpeas and peas can be soaked in cold water overnight in advance.
3. Add washed chickpeas and peas, bay leaves and salt to taste (if the broth is not salty) to a saucepan with meat broth, put on fire and cook after boiling over a fire slightly above medium (on my electric stove 6 out of 9) until the peas and chickpeas are soft . From time to time we remove the resulting foam.
4. I used beef broth, which can be substituted for chicken broth.
5. Cut the carrots and onions into small cubes, finely chop the garlic and herbs.
6. When the chickpeas and peas become soft, add the lentils and spices to the pan and continue to cook until the lentils are cooked. If possible, remove the resulting foam.
7. Simultaneously with laying the lentils in a well-heated deep frying pan, greased with olive oil, add the onion and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally so that the onion does not begin to fry.
8. Add the carrots to the onion and continue to simmer until the carrots are soft, stirring occasionally. If necessary, add a little bit of oil.
9. Add the garlic, stir, reduce the heat to low (on my electric stove 4 out of 9) and continue to simmer until a slight pleasant aroma of garlic.
10. Add good quality tomato paste to the vegetables in the pan, mix and continue to simmer for another 5-6 minutes.
11. Add vegetables from the pan to the pan, mix, bring to a light boil and keep on fire for another 5-7 minutes. If you do not like bay leaves to come across in a plate, you can take them out before laying vegetables.
12. Add chopped herbs, mix and immediately remove from heat. Cover with a lid and let it brew for 10-15 minutes.
13. Moderately thick, fragrant and nutritious soup of three types of legumes will be a wonderful lunch. You can serve this soup with crackers, but without them it will be very tasty.
14. Bon appetit!