Chickpea and lentil soup

Once again I surprised my children with something out of the ordinary when I called them for dinner. I had made chickpea and lentil soup seasoned with chili. It did go down finally with the girls even though I knew that the flavour and the texture of the chickpeas was something that needed getting used to.

I myself loved this soup for the taste,  it’s healthy reasons as well as the easy way for my girls to get some protein from a vegetarien meal. I belive in eating versatilely so it is important to me that the girls eat meat but also say yes to vegetarien foods. It was easy to make and fullfilling. Recipe underneath.

1 red onion
2 garlic cloves
2 teaspoons cumin seeds
1 teaspoon cinnamon
1/4 teaspoons chili powder
3 tablespoons oil
2 dl green lentils
9 dl vegetable broth
1 can (400g) peeled tomatoes
2 dl cooked chickpeas
2 teaspoons grated  lemon zest
2 tablespoons lemon juice
1/2 dl chopped mint

Peel and chop the onion and garlic cloves. Sweat the oinon and garlic and the seasonings in oil. Stir all the time. Add the lentils, vegetable broth and peeled tomatoes. Bring the mixture to a boil and reduce the heat. Let it braise in mid heat for approx. 20 minutes

Puree the mixture roughly with a hand blender. Add the chickpeas, the lemon zest and juice. Let the soup warm up again. Season with fresh mint.

Hope you like it! Have a lovely sunday everyone.

– Alina