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 Vegan Chickpea Lentil Soup


With torrential rain pouring down one minute, blue skies the next, and the flurry of wind that comes with spring, staying warm and dry is nearly impossible this time of year. On nights when your feet are soaked, your body chilled, and your stomach empty, warm up with this homey lentil soup from VN columnist Robin Robertson.

Serves 4

What You Need:

2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 16-ounce can crushed tomatoes
3/4 cup dried lentils
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom
6 cups water
1 16-ounce can chickpeas, drained & rinsed
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley


What You Do:

1. In a large saucepan over medium heat, heat oil. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add water, cover, and cook until lentils are tender, about 45 minutes. 2. Add chickpeas and cook uncovered for 10 minutes. Stir in the lemon juice. Sprinkle with parsley and serve.

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