3 1/4 cup water
1 onion, chopped
2 garlic cloves, crushed
1 1/2 tsp. grated fresh ginger
1 tsp. smoked paprika
1/4 tsp. ground cumin
Freshly ground black pepper
1 cup dried red lentils
1 15 ounce can chickpeas, drained and rinsed (I used black eyed peas)
1 14.5 ounce can diced tomatoes
2 cups diced Yukon Gold potatoes
1 Tb. lemon juice
2 tsp. chile paste
2 cups chopped chard (I used Kale)
Sea salt, optional
sriracha sauce, optional |
This soup comes from the book Fork Over Knives, The plant based way to health. So far every recipe I have tried has been super yummy, this one included. Seems like it needed a little more flavor on the broth so next time around I would probably use some veggie stock instead of just water. Besides that the flavors blend beautifully!
Head 1/4 cup of water in a large soup pot over medium-high heat. Add the onion, garlic and cook, stirring occasionally, for 3 - 4 minutes until softened.
Add ginger, paprika, cumin, and black pepper to the pot and stir well. Add the remaining 3 cups water and the lentils, chickpeas, tomatoes and potatoes. Bring to boil, reduce heat, cover and simmer for 50 minutes, or until lentils are tender.
Add lemon juice, salt and chile paste. The recipe says to add the chard and simmer 5-7 minutes, but I usually don't. Whenever I add chard, spinach or kale to a soup I just add it at the end.
Add sriracha if you like, which I do!
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