Turmeric Ginger Lentil Soup with Roasted Chickpeas
This flavorful soup is vegan, gluten-free and easy to prepare. Its a light yet satisfying soup with the anti-inflammatory benefits of turmeric and ginger. It makes an excellent low-calorie take-to work soup that is loaded with protein and rich spices. Red lentils take less time to cook than other lentil types and you can easily control the consistency using a blender at the end.
Ingredients
Makes 6 servings
15 oz. can chickpeas tbsp olive oil tsp Healthy On You® "Moroccan 'Round the Clock" Spice Blend tsp sea salt tbsp olive oil, more for drizzling large onion, chopped garlic cloves, minced tbsp tomato paste Healthy On You® "Here Comes the Yum" Turmeric Ginger spice blend tsp kosher salt, more to taste ground black pepper water cup red lentils large carrot, peeled and diced tbsp chopped fresh cilantro Pinch of cayenne Juice of ½ lemon, more to taste In a large pot, heat 3 tbsp oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in the tomato paste, Healthy On You® "Here Comes the Yum" Turmeric Ginger spice, salt, black pepper and cayenne and sauté for 2 minutes longer. Add broth, 2 cups water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Reheat soup if necessary, then stir in lemon juice and cilantro. Preheat oven to 400°F Toss the chickpeas with olive oil and salt and the Healthy On You® "Moroccan 'Round the Clock" spice blend
To Make the Soup:
To Roast the Chickpeas: