The whole family likes this soup, even our toddler! First, we fish out some chickpeas so he can eat those all by himself as a fingerfood while the soup cools. Then when the soup has cooled he’ll eat spoonfuls of seasoned lentils in a savory broth.

We like it with toast as a whole meal on it’s own, but you might enjoy it as a first course with a tasty tempeh main dish or perhaps as half of a “soup and sandwich” lunch. Enjoy this recipe!

Lentil & Chickpea Soup
Ingredients
1 pound of dry lentils
1 14 ounce can of chickpeas
1 14 ounce can of chopped tomatoes
1 7 ounce can of diced chilis (mild or medium)
1/2 large white onion, chopped or 1 small onion, chopped
2 cloves of garlic, pressed or finely chopped
3 tablespoons Better Than Bouillon organic vegan vegetable base
8 cups of water
1/2 teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon olive oil

Directions
Rinse the lentils and chickpeas. Remove any rocks or other impurities.
Add everything except the onion, garlic and oil into a crockpot set to high. Cover.
In small frying pan heat the oil over medium heat. Add the garlic and onion.
Saute until oinion is clear, about 5 minutes.
Add to crockpot and stir well.
Cook on high for about 6 hours or until lentils are nice and soft but not mushy.
Serve with a loaf of French bread and/or a nice big green salad.

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Sections: Vegan Food
Topics: chickpeas, cooking, crockpot, Food, garbonzo beans, lentil, recipe, soup, Vegan