Warm up with this beautiful blend of winter vegetables and spices! I love a soup that is actually filling – thanks to the chickpeas and lentils, this soup will leave you feeling satisfied and nourished. It also has a beautiful blend of spices that will boost your health: cumin helps control your blood sugar, turmeric is anti-inflammatory, and cinnamon is loaded with antioxidants. Plus, it keeps well, so make a big pot and save it!
Ingredients
(Serves 6)
1 small onion cut in quarters
2 peeled garlic cloves
2 celery stalks rinsed and cut into quarters
2 medium sized carrots peeled and cut in quarters
3 T olive oil
1.5 tsp ground cumin
1.5 tsp turmeric
1/2 tsp ginger
1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp pepper
3 T mild harissa
1-28 oz can of crushed tomatoes
5 cups vegetable stock
2 cups water
1.5 cup red split lentils
1-15 oz can of drained chickpeas
5 oz baby spinach
1/2 cup cilantro
Juice from one lemon
Instructions
- Add onion, garlic, carrots, and celery to a food processor. Pulse until all the veggies are finely minced.
- Warm olive oil in a large pan for two minutes. Then add all of the minced veggies, cumin, turmeric, ginger, cinnamon, salt, pepper, and harissa.
- Once the vegies are tender, add the can of tomatoes, vegetable stock, and water
- Raise heat to medium-high and bring to a boil
- Add lentils and chickpeas to boiling water. Let cook for a minute and then reduce to a simmer. Continue to cook the lentils until they are as tender as you want.
- Remove from the heat and add the spinach, cilantro, and lemon juice.
