Servings: 6 Prep time: 1 hr. Cooking time: 30 mins.
Ingredients
3 Tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 Tbsp ginger paste (or 2 tsp ground ginger)
1 red chili or jalapeno, thinly sliced
3 Tbsp curry powder
1/2 tsp kosher salt
3 Roma tomatoes, diced
2 Tbsp tomato paste
1 can (14 oz.) light coconut milk
2 cups red lentils, soaked in a bowl of water for 1-2 hours
4 cups vegetable broth, low sodium
1 can (15 oz.) chickpeas, drained and rinsed
1/2 cup fresh cilantro, chopped
Directions
Place a large saucepan on medium heat on the stove.
Add the oil, onion, garlic, ginger, and jalapeno or chili pepper. Sauté for about 5 minutes, until the onion softens. Add the curry powder and salt and stir well. Cook for another minute. Add the tomatoes and tomato paste. Sauté for another 5 minutes.
Once the tomatoes have softened, add the coconut milk and soaked lentils (drain and rinse first) and stir for 2 minutes.
Add the stock and stir well. Turn the heat to high to bring the soup to a boil. Then, reduce heat to medium and simmer for 15 minutes. You will notice that the lentils start turning yellow.
Add the chickpeas and cook for an additional 10 minutes, or until the lentils are soft. Stir in the cilantro. Serve and enjoy.
