Lentil and Chickpea Soup - YMCA of Central Florida

Ingredients

• 1 cup red lentils, dry
• ¼ cup olive oil
• 1 medium onion, diced
• 3 large carrots, peeled and diced (about 1½ cups)
• 4 cloves garlic, minced
• 2 teaspoon ground cumin
• 1 teaspoon curry powder
• Pinch red pepper flakes
• Kosher salt and fresh ground pepper to taste
• 2 (15 oz.) cans chickpeas, low sodium, rinsed and drained
• 1 (28 oz.) can low-sodium crushed tomatoes
• ¼ cup fresh lemon juice
• Zest of one lemon
• 4 cups vegetable broth
• Fresh chopped parsley for garnish