I’m trying my hand at a foodie post again, are you ready? I know all you want is to see me prancing around in ladypants talking about murses and vintage pinky rings, but Hey! Soupmaking is a legitimate new hobby of mine and I've got something to say about it! As a vegetarian, soup has been absolutely essential this winter since I’m using a lot of dried or canned ingredients rather than turning to a new produce haul every week to craft my menu. One of my favorite's is a chickpea lentil soup that's really delicious and wonderfully versatile. And this time around, I’ve got the ingredients listed here for you, after the jump!
2 tbsp butter
1 onion
2 ribs celery (I use carrots because you can get local, organic ones at Feast)
½ tsp ginger (fresh, grated)
¼ tsp turmeric (I use coriander)
1/8 tsp ground cinnamon
1 ¾ tsp salt
¼ tsp black pepper
1 cup lentils (I use dePuy)
6 ½ cups water
1 ¾ cups canned crushed tomatoes
(1) 15 oz. can chickpeas (drained and rinsed)
1/3 cup chopped cilantro or parsley
And how to make it:
In a large pot melt the butter over moderately low heat. Add the onion and celery/carrots and cook, stirring occasionally, until the vegetables start to soften (about ten minutes). Stir in the ginger, turmeric/coriander, cinnamon, salt, pepper and lentils. Stir; bask in aromas.
Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender (25-30 mins.) Add the chickpeas and simmer 5 mins. longer. Stir in the cilantro/parsley, or just delicately toss it on top as a garnish. When you get low on the stuff you can mix in noodles, as I've done there in picture two - see, versatility! (Pictures three and four are my other favorite soups: a butternut squash bisque and spicy vegetable soup.)
Follow me on Instagram @xoxofruitpunch
Follow me on Instagram @xoxofruitpunch
