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!