Curried Lentil, Chickpea and Potato Soup

23 Apr

It’s April, but it seems Wisconsin hasn’t gotten the memo that April means spring. Which is what inspired this warm, hearty vegan soup.

Curried Lentil, Chickpea and Potato Soup | xtinaluvspink.wordpress.com

Curried anything just invokes warmth and flavor in my mind, so curried lentils were an obvious choice. The addition of chickpeas and potatoes make this a complete meal, full of protein, potassium and deliciousness! It comes together in a snap, yet boasts a huge flavor profile thanks to all the spices used.

Put a healthy dinner on the table in under an hour, and have leftovers to eat throughout the week!

Curried Lentil, Chickpea and Potato Soup | xtinaluvspink.wordpress.com

Curried Lentil, Chickpea and Potato Soup

Serves 8

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 12-15 baby carrots, diced
  • 1 tsp curry powder
  • 1/2 tsp cinnamon
  • 1.5 tsp garam masala
  • 1 tbsp cumin
  • 1/2 bay leaf
  • Salt and pepper, to taste
  • 2 C vegetable broth
  • 2 C water
  • 1 C lentils
  • 2 Idaho potatoes, peeled and diced
  • 1 can chickpeas, rinsed and drained
  • 1/2 C coconut milk (the kind from a can – shake it up first)

Saute onion, garlic and carrots in olive oil in a large pot over medium heat, about 8 min.

Add spices and herbs, stirring to coat for about a minute.

Pour in the broth and water. Add lentils, potatoes and chickpeas. Stir and bring to boil. Reduce heat and simmer, covered, 25 minutes.

Add more water if needed. Stir in 1/2 C coconut milk. Cook another 5 minutes.

Ladle into bowls and enjoy!

Note: leftover coconut milk can be used in a couple bowls of overnight oats! Don’t let it go to waste.

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One Response to “Curried Lentil, Chickpea and Potato Soup”

  1. Chris Harris April 23, 2015 at 9:06 am #

    Perfect to have after coming home from a rather chilly ride on my moped.

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