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.
