Curried Chickpea and Red Lentil Soup
Curried Chickpea and Red Lentil Soup
by Alexandra Stafford
https://food52.com/recipes/69169-curried-chickpea-and-red-lentil-soup
Author Notes: Inspired by this recipe on Cookie & Kate, this lentil soup comes together quickly from mostly pantry items.
Serves 6 to 8
1/4 cup olive oil
1 onion diced, 1.25-1.5 cups
2 carrots peeled and diced, 1.25-1.5 cups
4 cloves garlic, thinly sliced
2 teaspoons ground cumin, (see notes in link below)
1 teaspoon curry powder
Pinch red pepper flakes
1 teaspoon kosher salt, plus more to taste
Fresh pepper to taste
1 cup red lentils
4 cups cooked chickpeas, or two 15-oz cans, drained
1/4 cup white balsamic vinegar or lemon to taste, (see notes in link below)
2 cups crushed tomatoes
4 cups vegetable or chicken stock or water
In a large pot, place the oil, onions, carrots, garlic, cumin, curry, red pepper flakes, fresh pepper, and pinch of salt.
Bring to a sizzle over high heat, then reduce the heat to medium and cook, stirring occasionally to coat the vegetables in the spices, about 10 minutes.
Add the lentils, chickpeas, 1 teaspoon salt, vinegar, crushed tomatoes, 4 cups stock or water plus 2 more cups of water.
Bring to a boil, then reduce heat so mixture is simmering. Simmer for 30 minutes or longer, until the lentils have broken down, and the mixture has thickened.
Taste. Adjust seasoning with more salt (I usually add another teaspoon or more of kosher salt, but adjust as you see fit), pepper, or vinegar/lemon to taste.
Serve with bread.
* https://food52.com/blog/19298-a-pantry-clearing-belly-warming-lentil-and-chickpea-soup
A few notes:
Lentils: Use any variety you like, but know that the type you use will determine the texture of the soup. Red lentils break down almost completely, which I like, especially in combination with the chickpeas. French green lentils will remain intact, and brown lentils will also hold their shape well.
Chickpeas: You don't have to use them-the original recipe does not call for them-but I like the texture they add. If you start with dried, use 8 ounces, which will yield about 4 cups cooked. Two 15-ounce cans, drained, work just fine, too.
Seasonings: As written, the dominant flavor of the soup is curry, but the flavors could easily be tailored to your liking. For more of a kick, increase the pepper flakes. For more smoke, use more cumin or smoked paprika. Coriander would also be nice here.
by Alexandra Stafford
https://food52.com/recipes/69169-curried-chickpea-and-red-lentil-soup
Author Notes: Inspired by this recipe on Cookie & Kate, this lentil soup comes together quickly from mostly pantry items.
Serves 6 to 8
1/4 cup olive oil
1 onion diced, 1.25-1.5 cups
2 carrots peeled and diced, 1.25-1.5 cups
4 cloves garlic, thinly sliced
2 teaspoons ground cumin, (see notes in link below)
1 teaspoon curry powder
Pinch red pepper flakes
1 teaspoon kosher salt, plus more to taste
Fresh pepper to taste
1 cup red lentils
4 cups cooked chickpeas, or two 15-oz cans, drained
1/4 cup white balsamic vinegar or lemon to taste, (see notes in link below)
2 cups crushed tomatoes
4 cups vegetable or chicken stock or water
In a large pot, place the oil, onions, carrots, garlic, cumin, curry, red pepper flakes, fresh pepper, and pinch of salt.
Bring to a sizzle over high heat, then reduce the heat to medium and cook, stirring occasionally to coat the vegetables in the spices, about 10 minutes.
Add the lentils, chickpeas, 1 teaspoon salt, vinegar, crushed tomatoes, 4 cups stock or water plus 2 more cups of water.
Bring to a boil, then reduce heat so mixture is simmering. Simmer for 30 minutes or longer, until the lentils have broken down, and the mixture has thickened.
Taste. Adjust seasoning with more salt (I usually add another teaspoon or more of kosher salt, but adjust as you see fit), pepper, or vinegar/lemon to taste.
Serve with bread.
* https://food52.com/blog/19298-a-pantry-clearing-belly-warming-lentil-and-chickpea-soup
A few notes:
Lentils: Use any variety you like, but know that the type you use will determine the texture of the soup. Red lentils break down almost completely, which I like, especially in combination with the chickpeas. French green lentils will remain intact, and brown lentils will also hold their shape well.
Chickpeas: You don't have to use them-the original recipe does not call for them-but I like the texture they add. If you start with dried, use 8 ounces, which will yield about 4 cups cooked. Two 15-ounce cans, drained, work just fine, too.
Seasonings: As written, the dominant flavor of the soup is curry, but the flavors could easily be tailored to your liking. For more of a kick, increase the pepper flakes. For more smoke, use more cumin or smoked paprika. Coriander would also be nice here.