CHICKPEA + LENTIL SOUP
Remember a few weeks ago when I asked you all on my Insta story if you were interested in having me share the soup recipe I had just cooked? Well here it is! This soup is great if you feel like you're coming down with a cold, have a cold, want to get your digestive system back on track, or just feel like having soup that day. It's very light, but rich in flavor and can be easily paired with pasta, kale, rice or eaten as-is. I've gone ahead and included some special diet information at the bottom of this post as well.
Servings : 4
Cooking Time : 75 Minutes (does not include soaking time for the chickpeas and lentils)
[ This recipe can easily be multiplied, and like a lot of soups, this recipe is better the second day ]
2 quarts water
4 ounces dried lentils
4 ounces dried chickpeas
2 teaspoons olive oil
4 ounces celery (diced) (about 3 stalks)
4 ounces carrots (peeled and diced) (about 2 medium carrots)
3 cups no salt added vegetable stock
1 cup water
1/4 tsp salt
3 bay leaves
to taste fresh ground black pepper
Place the water, lentils, and chickpeas in a large bowl and let stand for at least 10 hours.
Drain and rinse. Set aside.
Place the olive oil in a large sauce pan over medium high heat.
Add the celery and cook for about 4 minutes until slightly translucent. Stir frequently.
Add the carrots and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, water, bay leaves, and the chickpeas and lentils.
Reduce the heat to medium low and simmer for 45 minutes.
Add the salt and pepper and simmer for another 15 minutes.
Serve + Enjoy!
SPECIAL DIET INFORMATION
Coumadin® (Warfarin) : This recipe is safe for Coumadin (warfarin) users.
Lactose : This recipe is safe for those who are lactose intolerant.
Sodium : This is a low sodium recipe.
GERD / Acid Reflux : This recipe should be safe for those with GERD.
Gluten Sensitivity : This recipe is safe for those who are sensitive to gluten.
Hope you enjoy it!
Please feel free to leave a comment below...I'd love to hear how your soup came out!