Description
This Simple Lentil and Chickpea Soup is full of flavor from the broth and spices. The vegetables are perfectly cooked.
Ingredients
Units
Scale
- 2 tablespoon oil
- 1 medium onion, diced
- 3–4 medium carrots, peeled and diced
- 32 oz chicken broth, vegetable or beef broth
- 1 8 oz can tomato sauce
- 2 15 oz can chickpeas, drained and rinsed
- 2 15 oz can lentils, drained and rinsed
- 1 15 oz can corn, drained and rinsed
- 2–3 medium potatoes, cubed
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- 1 teaspoon salt
- 1–2 bay leaf
Instructions
- Heat oil in a 3-4 quart pot over medium to high heat. Add onion and carrots, saute for 3-5 minutes until they become translucent.
- Add chicken broth, tomato sauce, chickpeas, lentils, corn, potatoes, ground cumin, thyme, salt, and bay leaf.
- Cover and bring to a boil and down to a simmer; simmer for 15-20 minutes. Until potatoes and carrots are soft and cooked thoroughly.
- Prep Time: 10
- Cook Time: 25