Vegetarian Chickpea Lentil Soup

It’s almost Thanksgiving. Which means you probably are thinking about turkey…but you’ll need to eatIMG_6197 before Thursday (and after!). That’s where this recipe comes in.

If you’ll recall from my post last week, I decided to make a big pot of heart & soul warming soup along with some fresh baked bread a few Sundays ago. Fortunately, the soup was a lot more successful than the bread. The inspiration for this recipe originated with this Chickpea and Lentil Soup from Food & Wine, but you’ll see I deviated from it quite a bit with the addition of extra veggies (kale!) and tweaking with the spices (cayenne!). Feel free to play around with the quantity and type of veggies depending on your preference. As aways with soup, season to taste. I have a heavy hand with pretty much all spices except salt, so do what feels right.

With this soup (as with other recipes here), I broke the rules. I think I probably got around five servings out of this recipe, but it was so tasty I didn’t mind lunchtime leftovers. If this isn’t your jam, I recommend taking a cue from my bestie’s playbook and freezing leftovers in individual servings.  Speaking of leftovers, I threw in leftover chicken a few times with fabulous results, so don’t use all your Thanksgiving turkey in sandwiches!

Recipe after the jump!

1/2 sweet onion, chopped
1/2 cup celery (I like sliced celery, but you can chop it if you prefer)
1/2 cup carrots, peeled and sliced into half-moons
1/2 cup parsnips, peeled and sliced into half-moons
1 inch fresh ginger, peeled and diced
1/2 teaspoon tumeric
1/2 teaspoon cayenne pepper
dash of cinnamon
salt & pepper to taste
1/2 cup green lentils
1 28-ounce can of diced tomatoes
1 15-ounce can of chickpeas, drained
2 cups of sliced kale

Heat your soup pot on medium high. Add a glug of olive oil, and chopped onions and celery. Cook for about five minutes stirring occasionally. Add the celery, carrots, parsnips, and spices. Stir to coat.

Add lentils and can of tomatoes. Stir well and bring to a boil. Let the soup simmer for about 15 minutes, stirring occasionally. You might need to add some water or broth if it is looking a bit dry. Add chickpeas. Simmer for another 10 minutes, or until the chickpeas are tender. Stir in kale, let simmer until kale slightly wilted. Serve.

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2 thoughts on “Vegetarian Chickpea Lentil Soup

  1. Pingback: Operation Leftovers | single girl eats

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