Vegetarian Lentil and Chickpea Soup
Warm Up with a Bowl of Vegetarian Lentil and Chickpea Soup
As the days get shorter and the temperatures drop, there’s nothing quite as comforting as a warm, hearty soup. Today, we’re sharing a recipe for Vegetarian Lentil and Chickpea Soup that’s packed with flavor, nutrients, and is incredibly easy to make. This soup is inspired by the vibrant flavors of both Moroccan and Mediterranean cuisine, offering a delightful blend of spices and fresh ingredients.
This isn’t just any lentil soup; it’s a symphony of textures and tastes. The earthy lentils and chickpeas combine beautifully with the sweetness of carrots, the freshness of kale, and a fragrant blend of coriander, smoked paprika, and cumin. It’s a complete meal in itself, perfect for a cozy weeknight dinner or a satisfying lunch.
Why You’ll Love This Soup:
- Flavorful & Aromatic: The spice blend creates a warm and inviting aroma that will fill your kitchen.
- Nutrient-Rich: Lentils and chickpeas are excellent sources of protein and fiber, making this soup both healthy and filling.
- Easy to Make: This recipe is surprisingly simple and requires minimal effort.
- Vegetarian & Vegan Friendly: A delicious and satisfying option for plant-based eaters.
- Freezer-Friendly: Make a big batch and enjoy leftovers for days!
Tips for the Best Soup:
- Spice it Up: Adjust the amount of cayenne pepper to your liking. If you prefer a milder soup, omit it altogether.
- Fresh Herbs are Key: Don’t skimp on the cilantro and parsley! They add a burst of freshness that really elevates the flavor.
- Simmer, Don’t Boil: Simmering the soup allows the flavors to meld together beautifully. Avoid boiling, which can make the lentils mushy.
- Customize Your Veggies: Feel free to add other vegetables you enjoy, such as spinach, zucchini, or sweet potatoes.
Frequently Asked Questions:
Q: Can I use red lentils?
A: Yes! Red lentils cook quickly and break down slightly, creating a creamier texture. They’re perfect for this soup.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: This soup is delicious on its own, but you can also serve it with a side of crusty bread, a fresh salad, or a dollop of yogurt.
We hope you enjoy this comforting and flavorful Vegetarian Lentil and Chickpea Soup as much as we do! It’s a perfect way to nourish your body and soul on a chilly day.
Vegetarian Lentil and Chickpea Soup
Ingredients
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 carrots finely chopped
- 2 ribs celery finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 cup red lentils
- 1 15oz can diced tomatoes
- 6 cups vegetable broth
- 1 15oz can chickpeas drained and rinsed
- 1 cup kale chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- to taste salt
- to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, coriander, smoked paprika, cumin, and cayenne pepper and cook for 1 minute more.
- Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Stir in chickpeas and kale and cook for 5 minutes more, or until kale is wilted.
- Stir in cilantro and parsley. Season with salt and pepper to taste. Serve.
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