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Curried Chickpea and Sprouted Lentil Soup
Instructions
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HEAT oil in large Dutch oven over medium-high heat. Add onions, carrots and garlic until softened. Add harissa seasoning, curry powder, cumin and salt. Cook and stir until fragrant.
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ADD tomatoes, stock, lentils and chickpeas. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.
Yields:
Yields: 8
Prep Time:
Prep Time: 15 min
Cook Time:
Cook Time: 30 Min
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 teaspoon minced garlic
- 2 teaspoons harissa seasoning
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Salt
- 1 (14.5 oz.) can petite cut tomatoes
- 1 (32 oz.) package unsalted vegetable stock
- 1 1/4 cup uncooked truRoots® Organic Sprouted Lentil Blend
- 1 (16 oz.) can chickpeas, rinsed and drained
Instructions
-
HEAT oil in large Dutch oven over medium-high heat. Add onions, carrots and garlic until softened. Add harissa seasoning, curry powder, cumin and salt. Cook and stir until fragrant.
-
ADD tomatoes, stock, lentils and chickpeas. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.
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