Lentil Soup with Carrots and and Chickpeas
Posted by Hugo Kramer
Parsley, Cloves Garlic, Carrots, Chickpeas, Red Lentils, Vegetable Broth, Cumin, Ground Coriander, Salt And Black Pepper, Onion, Olive Oil
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Lentil Soup with Carrots and and Chickpeas Recipe
The addition of carrots and chickpeas to this hearty lentil soup adds flavor and nutrients. It's simple to prepare and ideal for a nutritious lunch or dinner.
Ingredients
- Garnish with chopped fresh parsley
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 can chickpeas, drained and rinsed
- 1 cup red lentils
- 4 cups vegetable broth
- 1 teaspoon cumin (ground)
- 1/2 tsp ground coriander
- To taste, season with salt and black pepper
- 1 onion, diced
- 1 tablespoon olive oil
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- In a large pot over medium heat, heat the olive oil.
- Cook until the onion and garlic are softened, about 5 minutes.
- Cook for another 5 minutes after adding the carrots.
- Combine the lentils, vegetable broth, chickpeas, cumin, coriander, salt, and black pepper in a mixing bowl.
- Bring the soup to a boil, then reduce to a low heat and continue to cook for 20-25 minutes, or until the lentils are tender.
- Serve immediately, garnished with fresh parsley.
Soup Accessories
Philips Stainless Steel 2-4 Serving Soup Maker
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