Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 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)

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https://watchlearneat.com/chickpea-lentil-soup/

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

Main Course Soup

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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