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It’s cold out there, and I'm finding myself gravitating towards warming, comfort foods. To take the edge off this Winter chill, I’m making this spiced lentil & carrot soup. The crispy chickpeas give this that fancy touch & life we need for these cold-weather months.
SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS (SERVES 4)
For Chickpeas:
- 15 oz. chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- Sea salt to taste
For Soup:
- 2 tablespoons olive oil
- 1 sweet onion,
- 3 garlic cloves, minced
- 1 cup red lentils
- 32 oz. vegetable or chicken broth
- 1.5 lb. carrots, skinned + chopped
- 1/2 teaspoon cumin
- 1 teaspoon parsley
- Sea Salt to taste
Preheat your oven to 400 degrees. Add 2 can of drained chickpeas to a large mixing bowl. Add cayenne, cumin, coriander, sea salt and a drizzle of olive oil. Stir to coat, then add to a foil-lined baking sheet. Roast for 35-45 minutes or until browned & crispy.
In a saucepan, add olive oil, over medium high heat. Add onion and garlic, stirring for 5-7 minutes or until softened. Add chopped carrots and stir together for another 5 minutes or until carrots begin to soften. Then, add broth, herbs and lentils. Bring to a boil, then reduce to simmer and cover.
Cook at a low simmer until carrots are tender and softened. Then, using a food processor or blender, puree mixture until smooth. Top with roasted chickpeas and a pinch of cayenne.
