⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup Brown or green lentils
• 1 large Onion
• 2 medium Carrots
• 3 Celery stalks
• 3 tablespoons Olive oil
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Turmeric
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 6 cups Vegetable broth
• 1 cup Dried chickpeas
• For garnish Fresh parsley

📖 Instructions

1. First things first, rinse your lentils! This helps remove any debris and ensures even cooking. Give those little guys a good scrub under cold water.
2. Next, chop up your veggies. I'm talking about roughly chopping one large onion, two carrots, and three celery stalks. I love a chunky soup so I don't go too small on these guys.
3. In your large pot or Dutch oven, heat up two tablespoons of olive oil over medium heat. Then, add your chopped onions, carrots, and celery. Sauté them for about 5-7 minutes until they begin to soften up and turn translucent. It’s like giving them a nice little hug on the stove.
4. Now it's time to add some flavor! Throw in two teaspoons of ground cumin, one teaspoon of ground coriander, and half a teaspoon of turmeric. Cook for another minute or two, stirring constantly, to allow the spices to bloom. This is where the magic happens. The kitchen will fill with this delicious aroma that is so warming.
5. Next, stir in one cup of brown or green lentils (I prefer brown for their earthy flavor). Be sure to add one teaspoon of salt and a half-teaspoon of black pepper. Don't skimp on the seasoning; it's really important for the overall taste.
6. Pour in six cups of vegetable broth (or chicken broth if you prefer). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender. Check the lentils at around 20 mins just to see how they are looking.
7. While the soup is simmering, it's time to tackle the crispy chickpeas! Heat up another tablespoon of olive oil in a large skillet over medium-high heat. Add one cup of dried chickpeas (I usually soak mine ahead of time to cut down on cooking time). Don't worry, you can always use canned chickpeas too!
8. Cook the chickpeas for about 10-15 minutes, stirring frequently, until they're golden brown and crispy. Keep a close eye on them; they can burn quickly! We want them crispy, not black!
9. Once the lentils are tender, use an immersion blender to partially purée the soup. I like leaving some texture, but you can go for a completely smooth consistency if you prefer. I just like a bit of a chunky texture myself.
10. Stir in the crispy chickpeas into the soup, and heat through for a couple of minutes, to combine them nicely.
11. Serve your soup hot and fresh! I love to garnish mine with a sprinkle of fresh parsley and a drizzle of olive oil. A squeeze of lemon juice is also really lovely. Enjoy your delicious, healthy, and warming lentil soup!

📝 Notes

• For extra flavor, add a bay leaf while simmering the soup. Remove before serving.
• If using dried chickpeas, soak them overnight before cooking to reduce cooking time.