At our house, we call it “The Soup”. It is vegan, rich, hearty and so delicious that going back for seconds is inevitable. With that in mind, this recipe yields a huge pot, about 6 quarts. It takes about 20 minutes to make and then 30 minutes to simmer. I serve this warm, nutritious soup for Sunday supper with a fresh loaf of challah and have plenty for leftovers for quick, easy lunches.
Large 6 qt. soup pot
Cutting board and knife for lots of chopping
Blender or stick blender
Large container(s) to hold leftoversI highly recommend prepping each of the ingredients before you start cooking so you can just have FUN assembling this soup.
¼ cup olive oil
1 large onion
6 large fresh carrots (if your carrots are skinny then use more), peeled and chopped
5 garlic cloves, minced
2 Tablespoon All Shuk Up® Meet My Kneads® spice blend (a bright Yemenite mix of turmeric, cumin and spices)
1 Tablespoon Thyme
28 oz. canned diced tomatoes, no need to drain them
5 cups vegetable stock (if you are not going for a vegan meal, you can substitute chicken stock)
1 cup dried red lentils, rinsed and sorted
14 oz. canned chickpeas, drained and rinsed
1 teaspoon kosher salt (you can always add more salt to taste in the end)
1 teaspoon fresh ground black pepper
⅛ - ¼ teaspoon Aleppo pepper or cayenne (or more if you like things spicy)
2 handfuls fresh greens such as kale or fresh spinach
1 fresh lemon for the juice
Bete’avon! I hope your soup is better than mine. Let me know what you think at Susie@meetmykneads.com.