Description

A vibrant and nourishing one-pot soup that is both comforting and invigorating. Creamy red lentils simmer in a fragrant broth of turmeric, ginger, and coconut milk. The soup is finished with a topping of crispy, spiced chickpeas for contrasting texture.

Ingredients

1 (15 oz) can chickpeas, rinsed, drained, and patted very dry
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon fine sea salt

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Instructions

Prepare the Crispy Chickpea Topping
Build the Flavor Foundation
Bloom the Aromatics
Simmer the Lentils to Tenderness
Create Creamy Consistency
Final Seasoning and Serve

Notes

For a creamier soup, blend half of the soup before adding the spinach. The crispy chickpeas are best added just before serving to maintain their crunch. This soup thickens as it sits; thin with a little water or broth when reheating if desired.

Prep Time: 15
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 179
Sugar: 10
Sodium: 268
Fat: 4
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 33
Fiber: 3
Protein: 6
Cholesterol: 13