Chickpea and red lentil soup

By á-31949

Ingredients

• 2 tbl canola or olive oil
• 1 medium onion rough chopped
• 1 celery stalk rough chopped
• 1 T of ginger finely minced
• 2 garlic cloves finely minced
• 1 medium red bell pepper chopped
• 4 oz. dried red lentils
• 1/4 cup dry white wine
• 8 oz. diced tomato
• 1-15.5 oz. can chickpeas
• 1 tsp. madras curry powder
• 1/4 tsp. turmeric
• 2 cups vegetable stock or water
• 1/2 cup cilantro roughly chopped
• 1/2 cup mint leaves chopped (optional)
• salt to taste
• Lemon Cream
• 1/2 cup sour cream or crème fraiche
• 1 tsp freshly squeezed lemon juice
• Pinch of slat

Preparation

Step 1

1. Heat oil in a large pan over medium heat. Add the oil until it simmers.
2. Add the onions and celery and let it cook for about 5 minutes or until they are clear and translucent.
3. Add the ginger, garlic and red bell pepper and stir for about a minute or two.
4. Add the lentils.
5. Deglaze with white wine and allow to reduce until most of the liquid has evaporated.
6. Add the diced tomatoes, chickpeas, curry powder and turmeric and let cook for a couple of minutes stirring from time to time.
7. Add the vegetable stock and bring to a boil. Let it cook for about 20 minutes or until lentils are tender.
8. Remove from the heat and add cilantro and mint (optional).
9. Add additional stock if necessary to reach desired consistency. Check for seasoning and garnish with lemon cream.

Lemon cream
Whisk all the ingredients together.