Go Back
–+ servings

Cinnamon-Cumin Lentil Soup

4.80 from 5 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, rinsed and sorted
  • 1 15-ounce can chickpeas, rinsed & drained
  • 1/2 cup diced carrots
  • 1/2 cup diced red onion
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Bring broth or water to a boil. Add lentils, chickpeas, carrots, onions, cinnamon, cumin, and salt. Reduce heat, and simmer gently with lid tilted for 30 minutes or until lentils are softened.
  • Yield: 6 servings (serving size: about 1 cup)

Notes