Lentil Soup with Chickpeas

Lentil Soup with Chickpeas

Regular lentil soup is a bit boring and bland to me.  It always looks so...well, brown.  The color of this soup is much more appealing and satisfying than typical lentil soup. 

This soup combines three flavors and textures that go well together -- lentils, curry, and chickpeas.  The color of the curry adds a much appreciated visual appeal.  The protein from the chickpeas also makes it really hearty.

This soup needs to be thinned out with water before serving.  Don't forget the fresh lemon as it  needs that brightness at the end.  If you don't have a lemon in the house now, go get one.  I'll wait...

LENTIL SOUP WITH CHICKPEAS

1 medium onion, chopped

3 carrots, chopped

3 T olive oil, divided

2 garlic cloves, minced

2 T curry powder

1 cup lentils, rinsed well

1 can chickpeas, rinsed and drained

2 T lemon juice

salt & pepper

Saute the onion and carrot in 1 T olive oil over medium heat until softened, about 8 minutes.  Add the garlic and curry powder, and saute for about a minute.  Add the lentils and 4 cups of water.  Bring to a boil and simmer over medium heat for 45 minutes.  Puree chickpeas in food processor with 1/4 cup water, 2 T lemon juice, and remaining olive oil.  Mix chickpea puree into soup at end of 45 minutes.  Add water to thin it out as desired.  When serving, each bowl should be garnished with a wedge of lemon.  Makes about 4 good sized servings.

Slow Cooker Vegetable Chicken Soup

In my new slow cooker, I made a soup with veggies and split chicken breast that came out quite tasty! It looks pretty, and it must be good for me.

Vegetable Chicken Soup

2 boxes low salt Chicken Broth
1 small onion, chopped
2 stalks celery, diced
1 zucchini, diced
2 handfuls of baby carrots, each cut into 3 pieces
2 small tomatoes, seeded and diced
2 split chicken breasts, skin removed
bay leaf
salt and pepper to taste

cooked rice or noodles (Pastina or orzo)
Parmesan cheese

After it is done cooking, remove the bay leaf and the bones, dice the chicken and put it back into the soup. Then stir in your cooked rice or pasta. It also tastes good if you put a few diced potatoes in there at the beginning of cooking it. I cooked mine on low for over 8 hours. Serve with a sprinkle of Parmesan cheese.