Comforting Chickpea and Lentil Soup

• Produce

  • 1 14oz / 400g can chickpeas
  • 1 14oz / 400g can diced tomatoes
  • 2 Carrots
  • 2 Garlic cloves
  • 1 Onion, large
  • 1 Parsley
  • 1 cup Peas, frozen
  • 2 Potatoes
  • 1/2 cup Red lentils

• Canned Goods

  • 6 cups Vegetable stock

• Condiments

  • 4 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1 Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Other

  • 2 cups Brocolli, shaved stems and florets

Found on theveganyear.com

Description

Ingredients

• 1 tsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 potatoes, diced
• 1 tsp turmeric
• 2 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp black pepper
• 6 cups vegetable stock
• 1 14oz / 400g can diced tomatoes
• 1 14oz / 400g can chickpeas, drained and rinsed
• ½ cup red lentils
• 2 cups brocolli, shaved stems and florets
• 1 cup frozen peas
• 4 tbsp lemon juice
• salt to taste
• parsley, spring onion and/or fresh chilli, to garnish

Directions

• Heat oil in a large saucepan or stockpot, sauté the onion and garlic for 5 minutes. Add the carrots, potatoes and spices, stir to coat.
• Add chickpeas, diced tomatoes and stock. Simmer, uncovered for 20 minutes..
• Add the lentils, simmer for 15 minutes.
• Add the frozen peas and brocolli, simmer for another 5 minutes.
• Add the lemon juice and salt to taste.
• Serve immediately garnished with parsley, spring onion and/or fresh chilli.