Curried Chickpea and Lentil Soup
Ingredients
The soup base
-
¼
cup
olive oil
-
1
large
onion, diced
-
2
medium
carrots, peeled and diced
-
4
cloves
garlic, thinly sliced
-
2
teaspoons
ground cumin
-
1
teaspoon
curry powder
-
pinch
red pepper flakes
-
1
teaspoon
kosher salt, plus more to taste
-
to taste
fresh pepper
The lentils and chickpeas
-
1
cup
red lentils
-
4
cups
cooked chickpeas, or two 15-oz cans, drained
The liquids
-
¼
cup
white balsamic vinegar or lemon juice to taste
-
2
cups
crushed tomatoes
-
4
cups
vegetable or chicken stock or water
Instructions
- Heat olive oil in a large pot and add diced onion, carrots, garlic, cumin, curry powder, red pepper flakes, salt, and pepper.
- Cook the vegetables over medium heat for about 10 minutes, stirring occasionally.
- Add red lentils, chickpeas, vinegar, crushed tomatoes, stock or water, and bring to a boil.
- Reduce heat and let the mixture simmer for at least 30 minutes until the lentils are broken down and the soup thickens.
- Taste and adjust seasoning with more salt, pepper, or vinegar/lemon as needed.
- Serve hot, optionally with bread.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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