Curried Chickpea and Sprouted Lentil Soup

Serves: 8 | Prep time: 15 mins | Cook Time: 30 Mins

Ingredients

• 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

• 1 (14.5 oz.) can petite cut tomatoes

• 1 (32 oz.) package unsalted vegetable stock

• 1 1/4 cup uncooked TruRoots® Organic Sprouted Lentil Blend

• 1 (16 oz.) can chickpeas, rinsed and drained

Instructions

• HEAT oil in large Dutch oven over medium-high heat. Add onions, carrots and garlic until softened. Add harissa seasoning, curry powder, cumin and salt. Cook and stir until fragrant.

• ADD tomatoes, stock, lentils and chickpeas. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.