Red Lentil-chickpea Soup

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• 1/4 cup extra virgin olive oil
• 3 carrots, peeled and finely chopped
• 3 stalks celery, finely chopped
• 1 large onion, finely chopped
• 1 fennel bulb, trimmed and finely chopped
• 3 garlic cloves, minced
• kosher salt
• ground black pepper
• 3 cups red lentils, rinsed
• 1 (19 ounce) can chickpeas, drained and rinsed
• 8 cups vegetable stock
• 3 tablespoons lemon juice
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin

Recipe

• 1 heat a large saucepan or stockpot over medium-high heat.
• 2 lightly coat the bottom with olive oil.
• 3 add the carrots, celery, fennel, onion, and garlic.
• 4 generously season with salt and pepper.
• 5 cook, stirring often, until the vegetables are sold and golden brown, about 25 minutes.
• 6 add the lentils, chickpeas and stock.
• 7 bring to a boil.
• 8 cook, stirring occasionally, 20 minutes, until the lentils begin to fall apart.
• 9 stir in the lemon juice, coriander and cumin.
• 10 reduce the heat to medium-low.
• 11 simmer 15 minutes to let the flavours develop.
• 12 season with salt and pepper to taste.