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Curried Chickpea and Sprouted Lentil Soup

Instructions

  • HEAT oil in large Dutch oven over medium-high heat. Add onions, carrots and garlic until softened. Add harissa seasoning, curry powder, cumin and salt. Cook and stir until fragrant.

  • ADD tomatoes, stock, lentils and chickpeas. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.

Yields:
Yields: 8 servings
Prep Time:
Prep Time: 15 Min
Cook Time:
Cook Time: 30 Min

Ingredients

  • 1 tbsp. olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 tsp. minced garlic
  • 2 tsps. harissa seasoning
  • 2 tsps. curry powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1 (14.5 oz.) can petite cut tomatoes
  • 1 (32 oz.) pkg. unsalted vegetable stock
  • 1 1/4 cup uncooked truRoots® Organic Sprouted Lentil Blend
  • 1 (16 oz.) can chickpeas, rinsed and drained

Instructions

  • HEAT oil in large Dutch oven over medium-high heat. Add onions, carrots and garlic until softened. Add harissa seasoning, curry powder, cumin and salt. Cook and stir until fragrant.

  • ADD tomatoes, stock, lentils and chickpeas. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.