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.


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.


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


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


7) Remove about 2 cups and and bay leaf.


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


Becky McNeer

Becky McNeer

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

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