Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? This Curried Chickpea Lentil Soup is not just another recipe – it's a magical journey of flavors that combines the hearty goodness of lentils and chickpeas with the exotic warmth of curry powder. Imagine a single spoonful that transports you to the vibrant streets of India, packed with nutrition, comfort, and an explosion of aromatic spices that will make your kitchen smell absolutely incredible!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup lentils, rinsed
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients on the counter. This includes 1 cup of rinsed lentils, 1 can of drained and rinsed chickpeas, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of curry powder, 4 cups of vegetable broth, 1 can of coconut milk, salt, pepper, and fresh cilantro for garnish.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and slightly golden.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant but not browned.
- Sprinkle in the curry powder and stir well, allowing the spices to toast slightly for about 1 minute. This step enhances the flavor of the curry powder.
- Next, add the rinsed lentils to the pot, followed by the drained chickpeas. Stir to combine all the ingredients evenly.
- Pour in the 4 cups of vegetable broth and the can of coconut milk. Stir well to incorporate everything, ensuring that the lentils and chickpeas are submerged in the liquid.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the lentils are tender and cooked through.
- After the lentils are cooked, taste the soup and season with salt and pepper to your liking. If you prefer a thinner consistency, you can add more vegetable broth or water at this stage.
- Once seasoned, remove the pot from heat. Serve the soup hot, garnished with fresh cilantro leaves for a burst of flavor and color.
- Enjoy your delicious Curried Chickpea Lentil Soup with crusty bread or over a bed of rice for a hearty meal!
Tips
- Ingredient Prep is Key: Rinse your lentils thoroughly to remove any dirt or debris, and make sure to drain and rinse canned chickpeas to reduce sodium.
- Spice Toasting Trick: When adding curry powder, toast it briefly in the oil to release its full flavor potential. This simple step elevates the entire dish's taste profile.
- Consistency Control: If you prefer a thicker soup, let it simmer uncovered for the last few minutes. For a thinner consistency, add extra vegetable broth.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh contrast to the rich, warm soup. Don't skip this final touch!
- Customization Options: Feel free to add diced carrots or spinach for extra nutrition, or swap vegetable broth with chicken broth if you're not strict vegetarian.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
