Today I’m sharing a recipe from Eating Well magazine (formerly known as Cooking Light). It’s vegan, but don’t freak out. I think you’ll like it.
Creamy Lentil Soup
4 c reduced-sodium vegetable broth
1 c uncooked green lentils (they are near the dried beans and rice)
1 c chopped yellow onion
2 tsp cumin
1 tsp kosher salt
1/2 tsp ground pepper
5 thyme sprigs
4 cloves of garlic, minced
1 (15-oz) can of chickpeas, drained and rinsed**
3/4 c water
1 T lemon juice
2 T olive oil or vegetable broth2 c thinly sliced lacinto kale (dino kale)
1/2 tsp sherry or red wine vinegar
1. Add all ingredients to a large pot, except the chickpeas, kale and vinegar. Bring to a boil and then simmer for an hour or so until the lentils are cooked.
2. Place chickpeas and oil or broth and lemon juice in a blender. Puree it all up until it’s nice and smooth. It’s totally fine if there are bits of chickpeas in there. Don’t sweat it.
3. Turn soup back on to high, add chickpea mixture and kale and cook for another half hour. Stir in vinegar and serve.
This also works in an Insta-Pot or Crock Pot. Follow the recipe just adjust the cooking time for the lentils. (I’m old-fashioned and still cook stuff on the stove like my Nana.)
Now go run!
**Aquafaba is, for lack of a better phrase, chickpea juice. It’s used in many vegan recipes to thicken soups, and also create an egg-like meringue. Click here for some ideas.