 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. Our Blogs
2. Café VegNews
3. Press Pass
4. This Just In
5. Savvy Vegan
6. VegNews Book Club
7. Our Website
8.
9. Find Us On
10. Facebook
11. Twitter
12. Trouble viewing this email? We hate that. Click here for the pretty version.
13. Vegan Chickpea Lentil Soup
14. 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.
15. Serves 4
16. What You Need:
17. tablespoons olive oil
18. yellow onion, chopped
19. garlic cloves, chopped
20. -ounce can crushed tomatoes
21. /4 cup dried lentils
22. /2 teaspoon turmeric
23. /4 teaspoon ground ginger
24. /4 teaspoon ground cumin
25. teaspoon salt, or to taste
26. /4 teaspoon black pepper
27. /4 teaspoon ground cardamom
28. cups water
29. -ounce can chickpeas, drained & rinsed
30. tablespoons fresh lemon juice
31. tablespoons chopped parsley
32. What You Do:
33. 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.
|
|