Recipe inspired by @epicurious
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion begins to caramelize.
Add the turmeric, cumin, salt, pepper, parsley, cilantro, tomatoes, and stock, and bring to a boil. Add in the chickpeas and lentils and let simmer until cooked through, around 25 minutes.
In a separate bowl, whisk the flour, egg, and lemon juice into 1 cup of water. Stir into the soup. Simmer the soup about 5 minutes more and serve. (For the kids, we serve it over quinoa to make it less liquidy so they don't spill all over themselves.) Enjoy!
Ingredients
Directions
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion begins to caramelize.
Add the turmeric, cumin, salt, pepper, parsley, cilantro, tomatoes, and stock, and bring to a boil. Add in the chickpeas and lentils and let simmer until cooked through, around 25 minutes.
In a separate bowl, whisk the flour, egg, and lemon juice into 1 cup of water. Stir into the soup. Simmer the soup about 5 minutes more and serve. (For the kids, we serve it over quinoa to make it less liquidy so they don't spill all over themselves.) Enjoy!