Description
Made with a mix of chickpeas and red lentils, this vegan soup comes together quickly, has great texture, and is oh-so-tasty!
Notes:
Inspired by this recipe on Cookie & Kate.
- Carrots: I never peel anymore — I just give them a good scrub if they look dirty.
- Tomatoes: Depending on what size can you buy or what you have on hand, feel free to use more or less tomatoes. I love the Mutti crushed tomatoes, which come in 14-oz cans, and when I have those on hand, I use the whole can, which is roughly 1.5 cups. When I have larger vessels on hand, I’ll use 2 cups.
- Liquid: If you cook the chickpeas from scratch — this slow cooker method is my favorite — use the cooking liquid from the chickpeas in the soup.
Ingredients
- 1/4 cup olive oil
- 1 onion, diced, about 1.5 cups
- 2 carrots, diced, 1.25-1.5 cups, see notes above
- 4 cloves garlic, thinly sliced
- 2 teaspoons cumin seeds or ground cumin
- 1 teaspoon curry powder
- pinch red pepper flakes
- kosher salt
- fresh pepper to taste
- 1 cup red lentils
- 4 cups cooked chickpeas, or two 15-oz cans, drained
- 1/4 cup white balsamic vinegar
- 1.5 to 2 cups crushed tomatoes, see notes above
- 4 cups water or vegetable stock, see notes above
Instructions
- In a large pot, place the oil, onions, carrots, garlic, cumin, curry, red pepper flakes, fresh pepper, and 1 teaspoon of salt. Bring to a sizzle over high heat, then reduce the heat to medium and cook, stirring occasionally to coat the vegetables in the spices, about 10 minutes.
- Add the lentils, chickpeas, 1 teaspoon salt, vinegar, crushed tomatoes, 4 cups stock or water plus 2 more cups of water. Bring to a boil, then reduce heat so mixture is simmering. Simmer for 30 minutes or longer, until the lentils have broken down, and the mixture has thickened. Taste. Adjust seasoning with more salt, pepper, or vinegar/lemon to taste. Serve with bread.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Indian