Lentil & Chickpea Soup with kale and Lemon

by admin


2 tablespoons olive oil
1 medium onion finely chopped
2 large carrots chopped carrots
3 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
2 cups lentils rinsed
8 cups chicken or vegetable stock
1 can chickpeas drained
2 cups shredded kale
1 to 2 lemons
1/4 cup chopped fresh parsley
Fine pink salt, to taste

Heat the oil in a large pot over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.

Hearty and nutritious soup

Stir in the lentils and stock. Increase the heat to high and bring just to a boil. Taste then adjust with salt (add between 1/2 and 1 teaspoon depending on how well seasoned the stock is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.

Uncover the pot and stir in the kale, chickpeas and cook uncovered for 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh parsley. Taste the soup, and then season with additional salt or lemon juice.

Serve with a few lemon slices.

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