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.