This lentil soup is my latest obsession. I'm completely in love with its delicate flavour!It uses only a handful of ingredients, so is incredibly easy and cheap to make, and excellent for heart health: low calorie, and low fat.
Course Main Course
Diet Vegan, Vegetarian
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1large onionfinely chopped
2Tbspsugar-free tomato sauceor tomato paste
1/4tspsea saltmore to taste
1/4tspground black pepper
6cupsvegan chicken-style brothI use Massel brand
1cupchickpeascanned, drained, rinsed
2carrotspeeled and finely diced
Juice of 1/2 lemonmore to taste
In a large soup pot, heat a few tablespoons of water over medium heat.
Add the onions, and cook for a few minutes until they start becoming translucent. Add additional water needed to prevent sticking.
Add the garlic, cumin, chili powder, and a tablespoon of water, and cook for about two minutes until fragrant.
Next, add the tomato sauce, salt, and pepper and stir until combined. Cook for two minutes, stirring frequently - you may need to add a splash of water to prevent sticking.
Add the broth, lentils, chickpeas, and carrot. Bring to a boil, then reduce the heat to a simmer. Cover the pot, and allow it to simmer for at least 30 minutes - an hour is better to intensify the flavour.
Using an immersion blender, roughly puree the soup - it should still be rather chunky when you've finished. If you don't have an immersion blender, simply process half the soup in a blender or food processor, then add it back to the pot.
Finally, stir in the lemon juice and cilantro and serve immediately. Enjoy!