Lentil and Chickpea Soup - YMCA of Central Florida
Check out Chef Gary's delicious and nutritious recipe for Lentil and Chickpea Soup! This recipe makes a creamy, satisfying soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ymcacf.org.
Cooking tools:
- Immersion blender
- Food processor
- Blender
- Microplane
- Fine-mesh sieve
- Stockpot
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Serving bowl
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 teaspoons ground cumin
- 1 teaspoon curry powder
- Pinch red pepper flakes
- Kosher salt
- fresh ground pepper
- 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
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