Creamy Lentil & Chickpea Soup
You can’t help but fall in love with this wonderfully flavored creamy lentil and chickpea soup. Somewhat sour due to the lemon juice, somewhat sweet due to the carrots and flavored with plenty of cumin, it warms you up and pleases you from the very first spoonful.
You can make this soup with either freshly boiled or canned lentils, and the same goes for the chickpeas. If you don’t have sour cream on hand, you can substitute with Greek yogurt, heavy cream, or cooking cream.
Enjoy!
Creamy Lentil and Chickpea Soup
A hearty, creamy and delicious lentil and chickpea soup that's packed with proteins and vitamins which you can enjoy for lunch or dinner.
Ingredients
- 300 g lentils boiled or canned
- 200 g boiled or canned chickpeas
- 1 carrot
- 2 tbsp cumin
- 1 onion
- 3 garlic cloves (adjust quantity to taste)
- 2 tbsp tomato paste
- 1 vegetable stock cube
- salt and pepper to taste
For serving:
- sour cream
- croutons or crispy flat bread/fresh bread
- chopped fresh parsley or fresh thyme
- lemon
- chili
Instructions
- In a saucepan/pot boil all the vegetables together with the vegetable stock cube and add enough water to cover them entirely.
- Add the cumin and cook until the vegetables are soft. Add water if necessary.
- After the vegetables are fully cooked, puree them with the stock.
- Pour into bowls, garnish with sour cream and fresh parsley.
- Sprinkle with lemon and enjoy with chili flakes and bread or croutons.
Notes
Tried this recipe?Let us know how it was!
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