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Chickpea Lentil Soup (Vegan, Gluten-Free, 30 Minutes)
This creamy chickpea lentil soup has 10 grams of protein and perfect for meal prep. Vegan, Gluten Free and Ready in 30 minutes.
Rezept
Zubereitungszeit ca. 35 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 30 Minuten
Zutaten:
- ¾ cup red lentils (rinsed)
- 1 15 oz can chickpeas (drained and rinsed)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 3½ cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ginger powder (or ½ tablespoon fresh minced ginger)
- 2 cups kale (chopped)
- ¼ cup coconut cream
- salt and black pepper (to taste)
Arbeitsschritte:
- Heat the olive oil in a pot over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Add the garlic, cumin, smoked paprika, and ginger. Cook for about 30 seconds until fragrant.
- To the same pot, add red lentils, chickpeas, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the lentils are tender.
- Stir in the kale and cook for another 4–5 minutes, until wilted.
- Partially blend the soup using an immersion blender, leaving some texture.
- Stir in the coconut cream.
- Season with salt and black pepper to taste, and serve warm. Optional: a squeeze of lemon juice at the end brightens the flavors nicely.
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