YOUR SOLIN GENERATED RECIPE
Hearty Protein-Packed Lentil and Chickpea Soup
Sautéed aromatics and earthy lentils simmered in a savory broth with vibrant kale for a protein-packed, velvety finish.
INGREDIENTS
0.33 cup dry red lentils
0.25 cup canned chickpeas
3 tbsp nutritional yeast
1 cup chopped kale
0.5 cup diced yellow onion
2 cloves minced garlic
3 cups vegetable broth
1 tsp ground cumin
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Heat the olive oil in a heavy-bottomed pot over medium heat until shimmering.
Add the diced yellow onion and sauté for 5 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
Stir in the ground cumin and turmeric, allowing the spices to toast for 30 seconds to deepen the flavor profile.
Pour in the dry red lentils, canned chickpeas, and vegetable broth, stirring to combine and scraping any bits from the bottom.
Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender.
Stir in the nutritional yeast, sea salt, and black pepper, which will help thicken the broth into a creamy consistency.
Add the chopped kale and stir for 2 minutes until the leaves are bright green and tender.
Ladle the hearty soup into a bowl and enjoy immediately while hot.