Tomato & Lentil Soup
I love to make this soup on a busy weekday -- the chickpeas can be made ahead of time and stored in an airtight container at room temperature for up to one week, and the rest is easy. The lentils and chickpeas make it very hearty, and no one misses the usual croutons or bread that go with soup when they have this!
Ingredients
- 1 can chickpeas, (rinsed, drained)
- 1 tablespoon canola oil or oil of choice
- 1 teaspoon ground ginger
- 2 tablespoons coconut oil
- 1 medium yellow onion, (chopped)
- 1 tablespoon garlic, (chopped)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 can whole peeled tomatoes, (chopped with juice)
- 2 cups vegetable broth
- 2/3 cup red lentils, (rinsed)
- Kosher salt
- Freshly ground black pepper
- Basil, (chopped, for garnish)
Instructions
The Chickpeas
- Preheat oven to 425 degrees F.
- Rinse and drain chickpeas.
- In a mixing bowl, combine chickpeas, oil, and ginger, making sure the chickpeas are coated well.
- Spread on a lined baking sheet and bake for 45-50 minutes, tossing carefully every 15 minutes. Chickpeas are done when golden brown and crunchy.
The Soup
- Heat oil in a 4-quart saucepan over medium-high heat.
- Add onion and cook, occasionally stirring, until it begins to brown (about 5 minutes).
- Add garlic, coriander, and cumin, and cook until fragrant (about 45 seconds), stirring occasionally.
- Add tomatoes and juice, broth, and lentils.
- Bring to boil, reduce heat to low, cover, and cook until lentils are tender (30-35 minutes), stirring occasionally.
- Purée with an immersion blender or in batches in a regular blender until smooth. Thin with water if preferred.
- Garnish with roasted chickpeas and basil.