Vegetarian Lentil and Chickpea Soup

🧂 Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 ribs celery, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ⅛ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 4 cups vegetable broth
• 1 cup dried lentils (brown or green)
• 1 15-ounce can chickpeas, rinsed and drained
• 1 28-ounce can crushed tomatoes
• 2 cups kale, stems removed and leaves chopped
• ¼ cup finely chopped fresh cilantro
• ¼ cup finely chopped fresh parsley

Instructions

• 1 In a large Dutch oven, heat the oil over medium-high heat until very hot. Add
  the onion, carrot, and celery and cook, stirring frequently, until beginning to
  soften, about 8 minutes. Reduce the heat to medium, add the garlic and ginger,
  and cook, stirring constantly, 1 minute. Stir in the coriander, paprika, cumin,
  cinnamon, pepper flakes, salt, and pepper, and cook, stirring constantly, for 30
  seconds.
• 2 Stir in the broth, chickpeas, and lentils; increase the heat to high and bring
  to boil. Reduce the heat to medium-low, cover (keeping the lid slightly open for
  steam to escape), and simmer until the lentils are just tender, about 20
  minutes.
• 3 Stir in the tomatoes and simmer, partially covered, stirring occasionally, for
  10 minutes. Stir in the kale and continue to cook, partially covered, until the
  leaves are tender, about 5 more minutes. Take the Dutch oven off the heat and
  stir in the fresh cilantro and parsley. Season with salt and pepper to taste.
  Serve.

Nutrition Info