- 3 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 stalk celery, diced
- 1 carrot, grated
- 1 leek (white part only) cleaned and sliced (or diced onion)
- 2 teaspoons grated peeled ginger (I keep mine in the freezer)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 can (19 oz) cooked lentils, drained and rinsed
- 1 1/2 litres of vegetable broth (or more)
- 1 cup grated zucchini
- 2 tablespoons fresh lemon juice
- 1 can (19 oz) chickpeas, drained and rinsed
- Chopped green onions for garnish
- Cooked brown rice
- Heat 1 tablespoon oil in a large saucepan over medium. Add celery, carrot, leeks, garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Saute, stirring, until soft. Add a little broth if too dry. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Add in zucchini, cook 2-3 minutes until soft. Puree soup with immersion blender. Add up to 2 additional cups of veg broth or water. Cook over medium until warmed through. Remove from heat and stir in lemon juice.
- Saute chickpeas in a little oil, S&P, cumin and/or other spices until crisp. Alternatively, you can add the chickpeas directly into the soup with the lentils and skip the saute part.
- Serve soup topped with green onions and sauteed chickpeas if using, with rice alongside.