If a soup could hug you, it would be this soup. If you are in the need for a delicious soup for winter, this chickpea lentil soup won’t disappoint you.
I LOVE soups. Soups are easy to make, not a lot of effort and if you want you can create a massive batch to keep in the fridge or freeze.
Since we are in the middle of spring I was looking for a light soup that would be perfect for the season. I decided to adapt one of my soup recipes that uses cream normally. What I ended up with was a delicious light, spicy and fragrant soup.
This soup is incredibly versatile, you can easily substitute all the veggies or use a different type of beans. To add some texture to this soup I used an idea I got from Angela on Oh She Glows, in her Energizing & Spicy Broccoli Dal she uses broccoli she has put through the food processor, this give the soup a great texture.
I hope you enjoy this soup as much as I do, have it for dinner with some delicious bread and this soup will easily fill you up.
- 1 tsp olive oil
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 potatoes, diced
- 1 tsp turmeric
- 2 tsp cumin
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 6 cups vegetable stock
- 1 14oz / 400g can diced tomatoes
- 1 14oz / 400g can chickpeas, drained and rinsed
- ½ cup red lentils
- 2 cups brocolli, shaved stems and florets
- 1 cup frozen peas
- 4 tbsp lemon juice
- salt to taste
- parsley, spring onion and/or fresh chilli, to garnish
- Heat oil in a large saucepan or stockpot, sauté the onion and garlic for 5 minutes. Add the carrots, potatoes and spices, stir to coat.
- Add chickpeas, diced tomatoes and stock. Simmer, uncovered for 20 minutes..
- Add the lentils, simmer for 15 minutes.
- Add the frozen peas and brocolli, simmer for another 5 minutes.
- Add the lemon juice and salt to taste.
- Serve immediately garnished with parsley, spring onion and/or fresh chilli.