Curried Chickpea And Red Lentil Soup

• 1/4 cup olive oil
• 1 onion diced, 1.25-1.5 cups
• 2 carrots peeled and diced, 1.25-1.5 cups
• 4 cloves garlic, thinly sliced
• 2 teaspoons ground cumin, see notes above
• 1 teaspoon curry powder
• pinch red pepper flakes
• 1 teaspoon kosher salt, plus more to taste
• fresh pepper to taste
• 1 cup red lentils
• 4 cups cooked chickpeas, or two 15-oz cans, drained
• 1/4 cup white balsamic vinegar or lemon to taste, see notes above
• 2 cups crushed tomatoes
• 4 cups vegetable or chicken stock or water

1. In a large pot, place the oil, onions, carrots, garlic, cumin, curry, red pepper flakes, fresh pepper, and pinch of salt. Bring to a sizzle over high heat, then reduce the heat to medium and cook, stirring occasionally to coat the vegetables in the spices, about 10 minutes.
2. Add the lentils, chickpeas, 1 teaspoon salt, vinegar, crushed tomatoes, 4 cups stock or water plus 2 more cups of water. Bring to a boil, then reduce heat so mixture is simmering. Simmer for 30 minutes or longer, until the lentils have broken down, and the mixture has thickened. Taste. Adjust seasoning with more salt (I usually add another teaspoon or more of kosher salt, but adjust as you see fit), pepper, or vinegar/lemon to taste. Serve with bread.

olive oil, onion, carrots, garlic, ground cumin, curry powder, red pepper, kosher salt, fresh pepper, red lentils, chickpeas, white balsamic vinegar, tomatoes, vegetable

Taken from food52.com/recipes/69169-curried-chickpea-and-red-lentil-soup (may not work)