Curried Lentil and Chickpea Soup
A hearty and nutritious soup combining warm spices, lentils, and chickpeas, perfect for any day of the week.
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.
Notes
Store any leftover soup in an airtight container in the fridge for about 4 to 5 days. You can also freeze it for up to 2 months. Reheat on the stove or in the microwave until hot.