Monday, October 10, 2016

Tangy Lentil & Chickpea Soup

This soup has so many great flavors and variety of textures that I don't think anyone will figure out that it is meatless! This one is nice and hearty, perfect for a Fall Day.

Serves 6

2 tsp olive oil
1 cup chopped celery
1 cup chopped carrots
2 medium yellow onions, chopped (about 1 cup)
2 cups, 5-6 small yellow potato, diced
1 tsp. mild curry powder
1 tsp. ground turmeric
1 can (28 ounces) diced plum tomatoes , with juice
4 cups of water 
4 cups vegetable broth
1 cup dried lentils (preferably red)
1 cans (15 ounces) chickpeas,  rinsed and drained
Salt to taste (might need 1-2 tsp)
Juice of lemon
1 Tbsp. white balsamic vinegar
1/4 cup chopped fresh cilantro 
1 cup fresh spinach, chopped

Place olive oil in large pot over medium heat; sauté celery, onions, and potatoes, along with curry powder, and turmeric, 5 to 8 minutes. Add canned tomatoes and 8 cups of broth/water and the lentils, chickpeas, and salt. 

Bring to a boil, then simmer, partially covered, for 45 minutes to 1 hour (check that there is enough liquid; add 1 extra cup of water if necessary).

Just before serving, add lemon juice, balsamic vinegar, and cilantro, if using.

Original recipe from Oprah Magazine

Need some regular cooking ideas?  "Like" my Facebook page


No comments:

Post a Comment