Creamy Lentil and Chickpea Soup

Name: Creamy Lentil and Chickpea Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Ingredients: 300 g lentils; 200 g boiled or canned chickpeas; 1 carrot; 2 tbsp cumin; 1 onion; 3 garlic cloves; 2 tbsp tomato paste; 1 vegetable stock cube; salt and pepper to taste; sour cream; croutons; chopped fresh parsley; lemon; chili

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
2 servings
Course
Soup
Cuisine
International

Creamy Lentil and Chickpea Soup

Iris Warren

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A hearty, creamy and delicious lentil and chickpea soup that's packed with proteins and vitamins which you can enjoy for lunch or dinner.

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Ingredients

Servings

300 g lentils boiled or canned
200 g boiled or canned chickpeas
1 carrot
2 tbsp cumin
1 onion
3 garlic cloves (adjust quantity to taste)
2 tbsp tomato paste
1 vegetable stock cube
salt and pepper to taste

For serving:

sour cream
croutons or crispy flat bread/fresh bread
chopped fresh parsley or fresh thyme
lemon
chili

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Instructions

In a saucepan/pot boil all the vegetables together with the vegetable stock cube and add enough water to cover them entirely.
Add the cumin and cook until the vegetables are soft. Add water if necessary.
After the vegetables are fully cooked, puree them with the stock.
Pour into bowls, garnish with sour cream and fresh parsley.
Sprinkle with lemon and enjoy with chili flakes and bread or croutons.