Ingredients
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2 tbsp olive oil
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3 cloves garlic
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1 yellow onion, diced
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2 tsp fresh ginger, finely grated
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1 tsp salt
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1/2 tsp ground cilantro
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1 tsp paprika
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1 tsp cumin
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1 (14 oz) can chopped tomatoes
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2 large sweet potatoes, peeled and cubed
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1 (7 oz) can chickpeas, drained and rinsed
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1 cup dry red lentils, rinsed and drained
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5 cups vegetable broth
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Lemon juice, to taste
For Garnish (optional)
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Pumpkin seeds
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Dried red chili flakes
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Fresh cilantro, chopped
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Salt and pepper
Steps
1
Heat olive oil in a large pot over medium-low, add garlic, onion, and ginger, and saute until softened (about 5 minutes).
2
Add spices, tomatoes, sweet potatoes, chickpeas, lentils, and broth, and cook until just barely boiling.
3
Reduce heat, and simmer 25 minutes.
4
Blend with an immersion blender until about one quarter of the soup is blended.
5
Add lemon juice to taste, and serve with desired toppings.
