Curried Lentil and Chickpea Soup
Curried Lentil and Chickpea Soup
Introduction
Curried Lentil and Chickpea Soup is a delicious and hearty dish that’s perfect for any day of the week. This soup combines the warm spices of curry with healthy lentils and chickpeas, making it not only comforting but also nutritious. It’s easy to make and can be enjoyed by everyone, whether you’re a vegan or a meat lover!
Why Make This Recipe
This recipe is a great choice for many reasons. First, it’s packed with protein and fiber from lentils and chickpeas, which keeps you feeling full and satisfied. Second, the spices provide a wonderful depth of flavor that warms up the soul on chilly days. Third, it’s simple to prepare—a great meal for busy weeks or when you’re entertaining guests. Plus, it’s versatile; you can customize it to fit your taste!
How to Make Curried Lentil and Chickpea Soup
Follow this easy recipe to create a warm bowl of Curried Lentil and Chickpea Soup.
Ingredients:
- 3 Tbsp unsalted butter
- 2 medium onions, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red serrano, finely chopped
- Kosher salt
- 1/4 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 Granny Smith apple, peeled, cored, and finely chopped
- 1 1/2 cups split red lentils
- 6 cups low sodium vegetable stock
- 2 bay leaves
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup plain full-fat Greek yogurt, plus extra for garnish
- Juice from half a lemon
- Lemon wedges for garnish
- Freshly chopped cilantro for garnish
- Cooked rice for serving
- Naan for serving
Directions:
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In a large Dutch oven over medium-high heat, melt the butter until it stops foaming. Add the onions, carrot, celery, and red chile. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for about 6 to 7 minutes until the onions are translucent and the vegetables start to brown.
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Add the garlic and ginger, stirring constantly for 1 minute. Stir in the spices and another 1/2 teaspoon salt; cook for another 30 seconds. Reduce the heat to medium and add the chopped apple until it’s completely coated.
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Rinse the lentils in a fine mesh strainer and shake off the excess water. Stir the lentils, vegetable stock, and bay leaves into the pot. Increase the heat to medium-high and bring everything to a boil. Then, reduce to a simmer and cook, covered, for 30 minutes.
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Discard the bay leaves. Using an immersion blender (or transfer to a regular blender in batches), blend the soup until smooth. It should be smooth but still have some texture.
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Add the chickpeas and 2 1/2 teaspoons of salt. Simmer, covered, for another 15 minutes, or until the chickpeas are heated through and tender.
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Meanwhile, mix the yogurt and lemon juice in a small bowl.
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When the chickpeas are done, stir in the yogurt mixture until no white streaks remain.
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Garnish with cilantro, lemon wedges, and additional yogurt if desired. Serve with steamed basmati rice or a side of garlicky naan.
How to Serve Curried Lentil and Chickpea Soup
Serve your soup hot in bowls. Add a dollop of yogurt on top, some fresh cilantro, and a squeeze of lemon juice for extra flavor. Pair it with basmati rice or warm naan for a complete meal.
How to Store Curried Lentil and Chickpea Soup
Store any leftover soup in an airtight container in the fridge. It will keep for about 4 to 5 days. You can also freeze it for up to 2 months. To reheat, warm it on the stove or in the microwave until hot.
Tips to Make Curried Lentil and Chickpea Soup
- Adjust the spices to your taste; if you like it spicier, add more cayenne pepper.
- If you don’t have split red lentils, you can use other types, but cooking times may vary.
- To make it vegan, substitute Greek yogurt with coconut yogurt.
Variation
You can add extra vegetables like spinach or kale for more nutrition. If you’d like a creamier soup, stir in some coconut milk before serving.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes, but you’ll need to soak and cook them ahead of time before adding them to the soup.
2. Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free.
3. Can I make this soup in a slow cooker?
Absolutely! You can sauté the vegetables first and then transfer everything to the slow cooker. Cook on low for about 6 hours or high for 3-4 hours.
Enjoy making and sharing this delectable Curried Lentil and Chickpea Soup with your family and friends!
Curried Lentil and Chickpea Soup
Ingredients
For the soup base
- 3 Tbsp unsalted butter
- 2 medium onions, finely chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 red serrano , finely chopped
- Kosher salt to taste
- 1/4 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 large Granny Smith apple, peeled, cored, and finely chopped
For the soup itself
- 1 1/2 cups split red lentils
- 6 cups low sodium vegetable stock
- 1 (15 oz) can chickpeas, drained and rinsed
For serving
- 1/2 cup plain full-fat Greek yogurt, plus extra for garnish
- Lemon wedges for garnish
- Freshly chopped cilantro for garnish
- Cooked rice for serving
- Naan for serving
Instructions
Preparation
- In a large Dutch oven over medium-high heat, melt the butter until it stops foaming.
- Add the onions, carrot, celery, and red chile. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Cook for about 6 to 7 minutes until the onions are translucent and the vegetables start to brown.
- Add the garlic and ginger, stirring constantly for 1 minute.
- Stir in the spices and another 1/2 teaspoon salt; cook for another 30 seconds.
- Reduce the heat to medium and add the chopped apple until it’s completely coated.
Cooking
- Rinse the lentils in a fine mesh strainer and shake off the excess water.
- Stir the lentils, vegetable stock, and bay leaves into the pot.
- Increase the heat to medium-high and bring everything to a boil, then reduce to a simmer and cook, covered, for 30 minutes.
- Discard the bay leaves.
- Using an immersion blender (or transfer to a regular blender in batches), blend the soup until smooth but with some texture.
- Add the chickpeas and 2 1/2 teaspoons of salt.
- Simmer, covered, for another 15 minutes, or until the chickpeas are heated through and tender.
Final touches
- Meanwhile, mix the yogurt and lemon juice in a small bowl.
- When the chickpeas are done, stir in the yogurt mixture until no white streaks remain.
- Garnish with cilantro, lemon wedges, and additional yogurt if desired.
- Serve with steamed basmati rice or a side of garlicky naan.
