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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
Prep Time:
Prep Time: 15 min
Cook Time:
Cook Time: 30 Min

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • 2 teaspoons harissa seasoning
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Salt
  • 1 petite cut tomatoes
  • 1 unsalted vegetable stock
  • 1 1/4 <strong>truRoots®</strong> Organic Sprouted Lentil Blend
  • 1 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.