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Hearty Chickpea Lentil Soup
Looking for something hearty in the Winter months --- or any time really? A recipe that will make you deny those feelings of fullness for just one or two more bites? Hearty Chickpea Lentil Soup is a marriage of British Curry and the Worldly Spice Cumin.
Prep Time: 00:10
Cook Time: 00:40
2 tbsp vegan butter or evoo
1 med yellow onion, chopped
2 celery stalks, chopped
1/2 tsp ground ginger
2 tbsp curry powder (or 1 1/4 tbsp tumeric)
2 tsp salt
1/4 tsp black pepper
1 cup lentils
4 cups water
2 cups vegetable stock, no-salt-added
1 15oz can crushed tomatoes
1 tbsp gf flour
1 15oz can chickpeas (drained and rinsed)
1/4 optional: cup coconut milk (for added sweetness)
optional: small bunch of cilantro
1In a large pot, melt vegan butter or heat EVOO over med/med-high heat.
2Add onion and celery, stirring frequently until soft (about 3-5 min).
3Sprinkle in ginger, curry powder, salt, pepper, and lentils. Stir until well-mixed.
4Pour water, vegetable stock, and tomatoes into the pot. Increase the heat to high and bring to a boil.
5Once boiling, reduce heat and simmer over med heat, partially covered. Stir occasionally until the lentils are tender (about 25 min).
6Leave as is OR for a thicker soup, take 1/2 cup of the soup (mainly with lentils) and blend it with the GF flour with 2 tbsp of water until smooth. Pour back into the pot and stir.
7Add the chickpeas and simmer for 5 more minutes.
8Garnish with cilantro; serve hot.
(Note: It’s important to use no-salt-added vegetable stock. Using regular stock or even low-sodium will make the soup too salty)
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