Carrot-lentil-chickpea Soup

You’re welcome, again!

This is so yummy.  Yum-yum-yum-yum-yum.

It’s proper dinner soup.

Really, if you can get sour cream (I use Tofutti brand) then do.

It’s fantastic with, or without it, but the cream does add an extra special something.


1 & ½ cups red lentils
1 & ½ cups chopped tomatoes
2 medium carrots, grated
1 teaspoon coriander
1 teaspoon cumin
1 & ½ teaspoons salt
1 tin chickpeas, drained (optional)
5 cups water
2 bay leaves (optional)
1 cup rice (optional)
vegan sour cream (optional)


Cook rice.

Bang all other ingredients except chickpeas and sour cream in a deep pot.

Cook until lentils have softened – approximately 20-30 minutes. If you want smooth soup blend it all in a blender and return it to the pot. If you prefer chunky soup, blend half the mixture in a blender and return it to the pot. Either serve now or add in chickpeas and cook for a further 10 minutes to warm and soften them.

Serve with rice and a generous dollop of sour cream.


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