Tuesday, March 2, 2010
Lemon Chickpea Lentil Soup
I was especially freezing cold in the office today and all I could think about was making an Indian-spiced soup to bring for lunch tomorrow. When I got home, the first book I pulled off the shelf was Dreena Burton's Eat, Drink, & Be Vegan, immediately hitting the index in search of soups containing red lentils. I landed on the Lemon Chickpea Lentil Soup, which I'd made once before nearly 2 years ago (sometimes it takes a while to repeat a recipe since I'm only cooking for one).
Dreena blogged about this recipe here, but I made some changes based on my tastes and what ingredients I had on hand. I cut the recipe in half because I only had 1/2 cup of red lentils; omitted the oil; used 4 small garlic cloves; substituted about 2 cups of broccoli slaw in place of the onions, celery, and zucchini/tomato; used one can of chickpeas (drained and rinsed); and pureed the entire soup in my high-speed blender rather than using an immersion blender. My soup is thick and smooth and it's perfect! Nicely spiced with a slight tang from the lemon and I know it'll be perfect for another cold day at the office tomorrow.
If you're not already familiar with Dreena's cookbooks, I highly recommend them (she's provided sample recipes here). She uses healthful ingredients that are easy to find and the results are always wonderful.