Red lentil chick pea curry soup
Red lentils are a great source of plant-based protein and fiber, making this soup not only delicious but also nutritious.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 1 cup Red lentils
- 1 cup Chickpeas
- 1 medium Onion
- 2 clove Garlic cloves
- 1 teaspoon Ginger
- 2 medium Tomatoes
- 1 cup Coconut milk
- 2 cup Vegetable broth
- 1 teaspoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
- Rinse the red lentils and chickpeas under cold water.
- In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
- Add the tomatoes and cook until they soften.
- Add the red lentils, chickpeas, coconut milk, vegetable broth, and all the spices. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes or until the lentils are tender.
- Remove from heat and let it rest for 5 minutes.
- Use an immersion blender or a regular blender to blend the soup until smooth.
- Return the soup to the pot and reheat if necessary.
- Serve hot, garnished with fresh cilantro and a squeeze of lemon juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 4g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.