Curried Lentil & Chickpea Soup

There is something about the snow that makes me crave soup. Maybe it’s because soup is the one meal that I know will be the perfect temperature to eat by the time I have finished taking pictures. I like my soup to be warm, hearty and filled with goodness. My curried lentil and chickpea soup was just that. The flavors of ginger, cinnamon and curry were warm and comforting. The lentils and chickpeas were satisfying and filling. Curried Lentil and Chickpea Soup with Kefir and Cilantro. 7-Grain Flat bread and Sparkling Water.

I added a cilantro and kefir to cool the curry flavors and served it with a side of grainy flat bread. This meal really warmed my soul on this cold night. I went back to the pot for a ladle more. This type of soup is my favorite healthy comfort food. Let’s get cooking.Chop 1 medium onion, 2 carrots, 2 cloves of garlic and a 1 inch nob of ginger.Over a medium-high heat, add 2-3 TBS olive oil to a stock pot. Add onion and carrots until tender.Add salt, pepper, ginger and garlic. Stir and allow to saute another 1-2 minutes.Add 1-2 TBS curry powder and stir to coat.**Note: If you don’t like it super spicy I would say use 1 or a more mild curry powder.Add 1 cup lentils and 4 cups chicken stock.Add 1/2 of a cinnamon stick to the pot. Bring to a boil and reduce to a simmer for about 30 minutes.In a food processor, puree 1 15.5oz can of chickpeas with the juice of 1/2 a lemon, salt and pepper.Add the chickpea paste to the pot, stir and bring to a boil.Remove the cinnamon stick from the pot and serve with yogurt or sour cream, cilantro and flat bread!

Curried Lentil and Chickpea Soup

(serves 4-6)

• 2-3 TBS olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• Salt and Pepper to taste
• 1-2 TBS curry powder
• 1 cup green lentils
• 1/2 cinnamon stick
• 1 15.5 oz can of chickpeas, drained
• Juice of 1/2 a lemon
• Kefir and Cilantro for serving

1. Over a medium heat, add olive oil to a pan. Add onion and carrots until tender.
2. Add garlic and ginger. Stir and allow to saute another 1-2 minutes.
3. Add salt, pepper, curry powder. Toss to coat.
4. Add lentils, chicken stock and cinnamon stick. Bring to a boil and simmer for about 30 minutes to cook the lentils.
5. Place chickpeas and lemon in the food processor to puree.
6. Stir the chickpea paste into the soup and bring to a boil. Remove from heat and serve.
7. Garnish with yogurt sauce and fresh cilantro.

Enjoy!

Nora