Healthy Recipes

Directions

1. Rinse lentils

   Place lentils in a fine-mesh strainer and rinse under cold water. Set aside.

2. Add olive oil

   Add olive oil in a large pot over medium heat.

3. Add ingredients to hot hoil

   Once oil is hot, add onions, carrots, garlic, cumin, curry, red pepper flakes, fresh pepper, and pinch of salt.

4. Stir and coat in spices

   Stir occasionally to coat the vegetables in the spices, about 5 minutes.

5. Add additional ingredients and stir

   Add the lentils, chickpeas, lemon juice, lemon zest, crushed tomatoes, and stock. Stir to combine.

6. Simmer

   Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils have broken down, and the soup has thickened.

7. Purée

   Using a ladle, remove about half the soup to a blender or food processor and purée. (You can also use a hand blender and just puree the soup that’s left in the pot.)

8. Pour and stir

   Pour back into pot and stir to combine. Soup should be thick and bit chunky. You can add some water to thin out if you prefer.

9. Serve

   Serve warm in bowl, garnished with freshly chopped parsley.