Delicious, healthy and budget friendly. Make a big batch of this flavor packed soup and freeze it for a quick and easy meal.
Curried Lentil and Chickpea Soup
3 tablespoons olive oil, divided
1 onion finely chopped
1 medium carrot finely chopped
1 stick celery finely chopped
2 potatoes cut into 1″ cubes
1 tablespoons finely chopped ginger
2 garlic cloves minced
1 tablespoons (or more) curry powder
½ teaspoon ground cloves*
½ teaspoon ground cardamom*
½ teaspoon ground anise/fennel seed*
1- 1/2 cups dried lentils
6 cups water
1 can of chickpeas (16 oz) drained and rinsed
Coconut Milk or Yogurt and Herbs for garnish
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the celery, onion and carrot and cook until the vegetables are translucent. Add garlic and ginger and cook for a minute or two more. Be careful not to let the veggies brown. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add stir until fragrant, about 1 minute. Add spices, curry and optional* cardamom, fennel, cloves, stir until fragrant. Add five cups of water, potatoes and lentils. Bring to a boil and reduce heat a medium, cook until the lentils are tender, around 45 minutes. Sprinkle with salt and pepper.
In a food processor puree chickpeas with 3 tablespoons olive oil and and ½ cup water. Stir into the soup and cook for another fifteen minutes.
(Thin soup with water if it is too thick.)
Serve with a dash of coconut milk or yogurt and chopped fresh herbs like cilantro, parsley and mint.