Crispy chickpea, lentil soup

Vegan
Total
35m
Prep
10m
Chill
0m
Cook
25m
A Carbon Rating

Nutrition per serving

  • 574

    Calories

  • 24.8g

    Fiber

  • 30.1g

    Protein

    21%
  • 78.6g

    Carbs

    55%
  • 15.5g

    Fats

    24%
  • 14.3g

    Sugar

Ingredients

4

Instructions

  1. 1

    Heat a  stock pot on high heat, once hot add olive oil, onion, garlic, ginger and sweet potato – cook for ~5 mins

  2. 2

    Add smoked paprika and cumin – cook for ~2 mins

  3. 3

    Add lentils and stir so it’s covered with the spices – cook for ~ 2 mins

  4. 4

    Add vegetable stock, chopped tomatoes, basil and ground coriander – cook for ~10 mins

  5. 5

    To a frying pan add olive oil, chickpeas, smoked paprika and cumin – cook for ~5 mins, then remove from the heat

  6. 6

    To the stock pot add chickpeas – cook for ~5 mins

  7. 7

    To a blender add a few cups of soup and nutritional yeast – blend until smooth

  8. 8

    Add the pureed soup back to the stock pot along with the spinach, salt and pepper – cook until the spinach has wilted

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