Curried Chickpea and Sprouted Lentil Soup Recipe | Yummly
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Curried Chickpea and Sprouted Lentil Soup

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • 2 teaspoons harissa seasoning
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 14.5 ounces petite cut tomatoes
  • 32 ounces unsalted vegetable stock
  • 1 1/4 cups truRoots Accents Organic Sprouted Lentil Trio (uncooked)
  • 16 ounces chickpeas (rinsed and drained)
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    1. HEAT oil in large Dutch oven over medium-high heat. Add onions, carrots and garlic until softened. Add harissa, curry powder, cumin and salt. Cook and stir until fragrant.
    2. ADD tomatoes, stock, lentils and chickpeas. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.
    3. * Harissa, a spicy North African seasoning, usually made with paprika, caraway, red chili pepper, cayenne, coriander, cumin and garlic. Two teaspoons chile paste or hot sauce can be substituted for harissa.
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