Chickpea and Curry Lentil Soup

Cold weather is here…time for soup!

I love when colder weather comes and it’s time to break out the cozy sweaters and boots, hot tea, and warming soups. I always have homemade chicken or vegetable broth in my fridge, fresh or ground ginger & turmeric, garlic, lentils and quinoa on hand during the cooler months…

Serves 4-6

Ingredients

  • 2 T. Curry Powder

  • 1 tsp. ground Turmeric

  • 1 1/2 tsp. ground Cumin

  • 1 1/2 T. Olive Oil

  • 32 ounces of organic Vegetable Broth

  • 2 T. whole fat Coconut Milk

  • 1 Yellow Onion, finely diced

  • 2 T. fresh Ginger, peeled & minced

  • 6 cloves Garlic, minced

  • 1/2 tsp. Pink Salt

  • 1 1/2 cups Roasted Diced Tomatoes

  • 1 cup dry Red Lentils

  • 1 1/2 cups Chickpeas, cooked &; drained

  • 1 cup chopped Greens, Kale, Spinach, or Dandelion (liver cleansing)

Optional: Chopped Cilantro (heavy metal detoxifier) or Parsley

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Directions

In a large stock pot, heat olive oil over medium heat. Add garlic, onion, and ginger and sauté stirring frequently until onions are soft. Add turmeric, curry, cumin, pink salt, and stir. Then add in the broth, diced tomatoes, lentils, and chickpeas. Bring this to a low rolling boil and stir well. Reduce heat, cover and allow to simmer until lentils are cooked throughout, about 20 to 25 minutes. Add the coconut milk at the last few minutes and the chopped greens. Try over brown rice, quinoa, or simply on its own.

Soups, Lunch, DinnerJen Van HornComment