Chickpea Lentil Soup Recipe

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Ingredients:

Serving

1 head chickpea

Directions:

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Vegan Chickpea Lentil Soup
With torrential rain pouring down one minute, blue skies the next, and the flurry of wind that comes with spring, staying warm and dry is nearly impossible this time of year. On nights when your feet are soaked, your body chilled, and your stomach empty, warm up with this homey lentil soup from VN columnist Robin Robertson.
Serves 4
What You Need:
Tablespoons olive oil
Yellow onion, chopped
Garlic cloves, chopped
-ounce can crushed tomatoes
/4 cup dried lentils
/2 teaspoon turmeric
/4 teaspoon ground ginger
/4 teaspoon ground cumin
Teaspoon salt, or to taste
/4 teaspoon black pepper
/4 teaspoon ground cardamom
Cups water
-ounce can chickpeas, drained & rinsed
Tablespoons fresh lemon juice
Tablespoons chopped parsley
What You Do:
In a large saucepan over medium heat, heat oil. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add water, cover, and cook until lentils are tender, about 45 minutes. 2. Add chickpeas and cook uncovered for 10 minutes. Stir in the lemon juice. Sprinkle with parsley and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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