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Spicy Lentil And Chickpea Soup

Spicy Lentil And Chickpea Soup

A hearty, creamy, and thick soup made of chickpeas and split red lentils is so good that you won't want to make any other soup for the rest of your life! This soup is easy, quick and since it uses a lot of spices, it has also a lot of flavour. And of course, it's vegan and gluten-free.
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Course: Soup
Cuisine: Indian, Mediterranean
Keyword: chickpeas, creamy, hearty, legumes, red lentils, rice, soup, spicy, winter soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Cost: $6.5

Ingredients

  • 2 tsp cumin seeds
  • 2 tsp chili flakes
  • 2 tbsp coconut oil
  • 1 red onion chopped
  • 3 cloves garlic minced 1)
  • 1 small sweet potato peeled and diced
  • 1 large carrot diced
  • 1 cup red split lentils
  • 1/2 cup brown rice
  • 1 can chickpeas drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 2 tsp turmeric
  • 1/4 tsp cayenne pepper optional 2)
  • 5 cups vegetable stock
  • 1 can diced tomatoes
  • salt and pepper
  • fresh coriander leaves for garnish
  • vegan sour cream to garnish 3)

Instructions

  • Fry cumin seeds and chili flakes in a large saucepan with no oil for 1 minute.
  • Add coconut oil, onion, garlic, and carrot. Sauteé for 3 minutes.
  • Add red lentils, rice, chickpeas, and spices. Stir all together and cook for 2 minutes.
  • Stir into stock and canned tomatoes. Cook for 10 minutes or until sweet potato is fork-tender and rice is soft.
  • Pour the soup into bowls. Garnish with coriander leaves and sour cream. Enjoy!

Notes

  1. You can use garlic paste istead of garlic cloves if you want to avoid peeling and mincing cloves.
  2. Adding cayenne pepper is optional. It's only if you like your soup quite hot.
  3. You don't have to purchase vegan sour cream. You can easily make your own sour cream. Follow this recipe for easy homemade sour cream.