NUTRITION

SERVINGS

INGREDIENTS

1/2 cup red lentils (dry)

1/3 cup canned chickpeas (drained)

1 medium onion, chopped

1 medium carrot, diced

2 cloves garlic, minced

1/4 cup light coconut milk

3 cups vegetable broth

1/2 tsp ground turmeric

1/2 tsp ground cumin

1/4 tsp smoked paprika

Salt and pepper to taste

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water until the water runs clear.

• 2

  In a large pot over medium heat, add a splash of water or a light spray of oil if desired, then sauté the chopped onion and diced carrot until softened, about 5 minutes.

• 3

  Add the minced garlic, ground turmeric, ground cumin, and smoked paprika to the pot, stirring until fragrant, about 1 minute.

• 4

  Pour in the vegetable broth and bring the mixture to a simmer.

• 5

  Stir in the red lentils and canned chickpeas, then let the soup simmer until the lentils are tender, approximately 20-25 minutes.

• 6

  Once the lentils have softened, blend part of the soup with an immersion blender to create a creamy texture, leaving some chunks for texture.

• 7

  Stir in the light coconut milk, then season with salt and pepper to taste.

• 8

  Allow the soup to heat through for an additional 2-3 minutes before serving.