So I wanted to start the New Year off with a nice and healthy recipe for all of those people out there who have put getting healthy on their New Year’s Resolution List (or for those of us just needing to make up for all the eating done in the last 10 days). This soup has just the perfect amount of kick to keep you interested, but is full of healthy nutrients to keep you on track!
Recipe adapted from here.
Ingredients (serves 4)
1 tablespoon olive oil
4 medium carrots, diced
1 red onion, diced
2 cloves garlic, diced
1 teaspoon dry ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon curry powder
1 1/2 teaspoons cayenne pepper
1/2 cup dry lentils (I used green)
1 15.5 ounce can of chickpeas, drained
1 cup tomato sauce
3 cups vegetable stock
1. In a large pot over medium on the stove, sauté the carrots, onion, and garlic until soft, about 10 minutes.
2. Add the ginger, turmeric, cinnamon, cumin, curry powder, cayenne pepper, and salt. Continue stirring and cooking for another minute.
3. Add the lentils, chickpeas, tomato sauce, and stock and mix thoroughly.
4. Bring the pot to boil and then reduce the heat to low and cover for 30 minutes to thicken. After 30 minutes, check to make sure the lentils are tender. You can add more stock or water to thicken it if you need.