Soul’s Soup

During the winter when you have kids, chances are you are sick or someone in your household is. I never used to get sick before kids. In fact, my husband and thought we were invincible. No such luck. All four of us have a sore throat, runny nose, cough and stopped up ears.

There’s nothing like a bowl of soup to soothe you when you are ill. I found this veggie soup on GroupRecipes the other day. I had most of the ingredients in my cupboard. When I mustered up the energy to fix dinner last night, I put this together. My version is a teensy different than “Darbar’s”, but it was pretty scrummy. I think I’ll add the Charmoula when I have my strength back next time.

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While filling my stomach with delicious broth, my throat thanked me, my cough cleared momentarily and my sinuses opened up.

What You Will Need:

4 C vegetable brothSoul-Soup-02
1 C green lentils
1 medium yellow onion, chopped
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can chickpeas, drained and rinsed
What You Already Have at Home:
1 T olive oil
1 large garlic clove, diced
½ tsp Cinnamon
½ tsp Turmeric
½ tsp Ginger, dried
1 bay leaf
½ tsp parsley, dried
1 T sugar
Lemon (optional)
Dash of salt and pepper
Dutch oven
Food processor or blender

What You Need to Do:

1) Heat olive oil over medium-high heat in Dutch oven.
2) Add onion and garlic and heat for 5 minutes.
3) Add tomatoes, cinnamon, turmeric, ginger. Stir and cook for about 2 minutes.

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4) Add lentils, broth, bay leaf and parsley.

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5) Bring to a boil. Cover and simmer for about 20 minutes.
6) Add chickpeas and sugar to pot. Heat through.

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7) Remove about 2 cups and and bay leaf.

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8) Puree in food processor.
9) Add back into soup. Heat back up and turn to low.
10) Serve.

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Becky McNeer

Becky McNeer

Mom, wife, REALTOR®, Social Media Advocate, Food Blogger, Co-Author of The Blogger's Survival Guide, Co-Owner of voiceBoks.com.

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