Creamy Chickpea Lentil Soup with Kale
Author: Alison's Allspice
Recipe type: Entree
Serves: 4 servings
- 3 medium carrots, sliced
- 1 medium onion, diced
- 1 TBS olive oil
- 4 garlic cloves, minced
- 1 tsp cumin
- ¼ tsp each: basil, thyme, smoked paprika, black pepper
- ⅛ 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
- Combine carrots, onion and olive oil in a large dutch oven. Saute over medium heat for 10 minutes, or until softened.
- Add garlic, cumin, basil, thyme, smoked paprika, black pepper, and red pepper flake. Stir to combine and saute 1 minute, or until fragrant.
- Add bay leaf, vegetable broth, lentils, and chickpeas. Bring to a boil and simmer for 15 minutes.
- Remove bay leaf. Using a hand blender or traditional blender, blend about half of the soup (stirring it back together if necessary).
- Mix in kale and stir until it is wilted, putting the soup back over heat if necessary.
- Remove from heat, and mix in apple cider vinegar. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-chickpea-lentil-soup-with-kale/
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