There is something about a big bowl of hearty soup when it is cold outside. It just seems to warm your soul. It has been cooler around here, so I wanted to dive into my lentil soup. It is pretty simple and absolutely delicious.
This makes a wonderful vegetarian option, but if you are like my husband, he doesn't understand a meal with out some sort of meat. I opted to use rotisserie chicken and just tossed it in with about 10 minutes left on my cooking time to let it heat it up.
Love a soup full of delicious veggies. This is a good one to freeze for future dinners as well!
Want to make some soup? Printable Recipe Here!
Lentil Chickpea Soup
GF/DF
Ingredients:
1 1/2 cup lentils
1 medium white onion
3 cloves garlic
2 celery stalks
2 carrots
1 can chickpeas
3 T olive oil
3 T tomato paste
2 boxes chicken broth (or vegetable broth for vegetarian option)
1 bay leaf
2 sprigs fresh thyme
1/4 t salt, may need to add more later
1/4 t black pepper
1 cup shredded rotisserie chicken (optional)
peanuts (optional)
What to do:
Rinse your lentils well.
Peel your carrots.
Chop carrots, onions, celery, and garlic.
Drain and rinse chickpeas.
Heat olive oil over medium heat.
Add in onions and garlic and sauté until the onions are translucent (about 5 minutes).
Add in celery and carrots and sauté for another 4 minutes.
Stir in the tomato paste.
Add in chicken broth, lentils, bay leaf, thyme, salt, and pepper.
Stir it all together.
Bring your soup to a boil and then lower to a simmer. Allow the soup to simmer for about 30 minutes.
Stir in the chickpeas and allow to simmer for another 15 minutes.
If you are using the chicken, toss in with about 10 minutes to go. Also, remove the bay leaf before serving.
Serve topped with peanuts halves if you wish... Hubs opted for no peanuts, but added a few dashes of hot sauce in his and said it was yum!
Enjoy! Thanks Y'all!
-Wise Wife
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