Lentils & Chickpeas…a powerhouse duo of fiber, protein, and B- vitamins. So tasty. Mike and I absolutely love to eat Indian food so what better way to stay warm in the Northeast this winter (it’s only 5°C right now) than this curried soup.
1 cup black beluga lentils (soaked in water for a half an hour to one hour)
15.5oz. can of chickpeas (garbanzos)
3 cloves of garlic, minced
1 medium yellow onion, chopped finely
1/4 cup celery, diced
1/2 cup carrots, diced
1 Tbsp. lemon juice
2 Tbsp. curry powder (any spice level you prefer, but we used mild)
4 Tbsp. olive oil (split in two)
4 1/4 cups water
2 tsp. garam masala
1 tsp. coriander
dash of thyme
2 Tbsp. vegan butter
2 tsp. salt
1 tsp. black pepper
garnish with green onions
Method of Prep:
Puree together in a Cuisinart (or any food processor) 1/4 cup water, chickpeas (drained), lemon juice, 2 Tbsp. of the olive oil and half of the garlic…Set aside for later.
In a medium sized pot on Med, heat 2 Tbsp. olive oil and then add in carrots, onions and celery until translucent and starting to brown.
Add in the remaining garlic, curry powder, garam masala, coriander, thyme, salt & pepper and lentils with 4 cups water. Bring to a rapid boil and then decrease the heat to medium and simmer for 1/2 hour.
Once lentils are soft, add in vegan butter and the chickpea mixture set aside previously. Adjust the salt & pepper to your liking. Continue cooking on Med heat until soup is heated thoroughly.
Serve hot! Enjoy!