Spicy Chickpea, Lentil, and Kale Soup

I really get into soup once Fall and Winter set in. There’s nothing quite like sitting down to a steaming bowl of comforting soup on a chilly day.

I like my soups hearty, chunky, and filling. I also constantly tinker with my recipes to make sure that I’m hitting as many food groups as I can in one meal.

I’ve been enjoying some sort of variation of this soup for a few years now, after stumbling on a recipe for a North African chickpea and kale soup on the internet. For this version, I added lentils for additional protein and texture, as well as lots and lots of spices to keep your tastebuds happy!

Gorgeous red lentils just waiting to be used!

Spicy Chickpea, Lentil, and Kale Soup

1 bouillon cube or vegetable broth, to taste
2 onions
5 carrots
1 can chickpeas
1 cup red lentils
1 large bunch kale
1 small pinch cayenne or chili pepper
2 tbsp cumin
1 tbsp curry powder
1 tsp coriander
1 tbsp ground ginger
1 tsp turmeric
2 bay leaves
olive oil

1. Heat a small amount of olive oil in a large pot on medium heat.

2. While the olive oil is warming, chop the onions. Add the onions, as well as all of the spices, to the pot and stir well to coat the onions in spices. Cook the onions in the olive oil for approximately 5 to 10 minutes, until they are soft and semi-translucent.

3. As the onions are cooking, wash and peel the carrots and cut them into 1/2 inch-thick slices. Add the carrots to the pot and stir well to coat them with oil and spices.

4. Add 8 cups of water and the broth or bouillon to the pot and bring its contents to a boil before reducing it to medium-low heat to simmer. Add the lentils and allow the soup to simmer, covered, for 15 minutes.

5. While the soup is cooking, wash the kale and rip the leaves into large chunks. Drain and rinse the canned chickpeas.

6. Once the lentils are partially cooked, add the chickpeas to the soup and continue to simmer, approximately 5 more minutes. Then, add the kale. Kale is quite bulky and may not be fully immersed in the broth; push it down into the pot with your spoon. Continue to cook the soup until the kale is at the desired consistency. I like my kale quite tough, so I only cook it for 5 minutes at most, but if you like yours softer cook it for longer.

7. Serve immediately!


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