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Christian Vegetarian Association Presents:
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Lemon Chickpea Lentil Soup


2 tablespoons olive oil

1 onion, diced

2 carrots, diced

2 cloves garlic, crushed

salt and pepper

1 teaspoon cumin seeds

1 1/2 teaspoons paprika

1 teaspoon fresh oregano leaves

2 teaspoons fresh thyme leaves

1 cup dry red lentils

2 small cans chickpeas, drained and rinsed

1 small can diced tomatoes

2 zucchini, diced

2 cups vegetable stock

2 cups water

2 bay leaves

1/2 cup fresh lemon juice


- Heat the olive oil in a large pot over medium-high heat. Add the onion and carrot, and sauté until tender, 7 to 10 minutes.

- Add the garlic and sauté for 1 minute more. Add the cumin seeds, paprika, salt and pepper, oregano, and thyme, and cook for 1 to 2 minutes.

- Add the lentils, 1 can of chickpeas, tomatoes, zucchini, vegetable stock, water, and bay leaves. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, until the lentils are tender. Remove the bay leaves.

- Using an immersion blender, purée the soup until it is thick, but not smooth. Add the second can of chickpeas and the lemon juice.

- Taste for salt and pepper. Serve immediately with a side of Herbed Garlic Bread.

Your question and comments are welcome

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