Recipe inspired by @epicurious
Avocado oil
1 large onion, diced
3 stalks celery, diced
3 large carrots, peeled and cut in rounds
½ tsp turmeric
1 tsp ground cumin
1 tsp salt
1 tsp pepper
1 bunch parsley, chopped
1 bunch cilantro, chopped
1 (15-oz) can crushed tomatoes
7 cups chicken or vegetable stock
1 (15-oz) can chickpeas, rinsed and drained
1 cup green lentils, rinsed
1 tbsp whole wheat pastry flour
1 large egg
2 tbsp lemon juice
1 cup water
Quinoa, cooked (optional, to serve in the soup. We usually do this for the kids so it's easier for them to eat since it absorbs the soupy liquid.)
1
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion begins to caramelize.
2
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.
3
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!
CategoryChild-Friendly, Dairy-free/Soy-free, Entrées
Ingredients
Avocado oil
1 large onion, diced
3 stalks celery, diced
3 large carrots, peeled and cut in rounds
½ tsp turmeric
1 tsp ground cumin
1 tsp salt
1 tsp pepper
1 bunch parsley, chopped
1 bunch cilantro, chopped
1 (15-oz) can crushed tomatoes
7 cups chicken or vegetable stock
1 (15-oz) can chickpeas, rinsed and drained
1 cup green lentils, rinsed
1 tbsp whole wheat pastry flour
1 large egg
2 tbsp lemon juice
1 cup water
Quinoa, cooked (optional, to serve in the soup. We usually do this for the kids so it's easier for them to eat since it absorbs the soupy liquid.)