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Creamy Chickpea Lentil Soup with Kale

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Ingredients

  • 3 medium carrots, sliced
  • 1 medium onion, diced
  • 1 TBS olive oil
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1/4 tsp each: basil, thyme, smoked paprika, black pepper
  • 1/8 tsp red pepper flake
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 cup dry green lentils, rinsed and drained
  • 15 oz can chickpeas, rinsed and drained
  • 2 cups torn kale
  • 2 TBS apple cider vinegar

Instructions

  1. Combine carrots, onion and olive oil in a large dutch oven. Saute over medium heat for 10 minutes, or until softened.
  2. Add garlic, cumin, basil, thyme, smoked paprika, black pepper, and red pepper flake. Stir to combine and saute 1 minute, or until fragrant.
  3. Add bay leaf, vegetable broth, lentils, and chickpeas. Bring to a boil and simmer for 15 minutes.
  4. Remove bay leaf. Using a hand blender or traditional blender, blend about half of the soup (stirring it back together if necessary).
  5. Mix in kale and stir until it is wilted, putting the soup back over heat if necessary.
  6. Remove from heat, and mix in apple cider vinegar. Serve.

Find it online: https://www.alisonsallspice.com/creamy-chickpea-lentil-soup-with-kale/