Are you looking for a twist to your traditional chicken noodle soup? This is a great plant based alternative to chicken noodle soup. Loaded with protein, a bowl of this soup will have you feeling cozy and satisfied. Curl up with a book and a nice warm bowl of this hearty plant based soup!
Servings: 4
Ingredients:
1 cup dry lentils
1 can chickpeas, drained and rinsed
4 cups vegetable broth
2 cups water
2 large carrots, chopped
1/2 medium white onion, chopped
2 stalks of celery, chopped
3 medium red potatoes, cubed
1 Tbsp minced garlic (about 3 cloves)
1 Tbsp olive oil
Italian seasoning, salt, and pepper (to taste)
Directions:
1. In a large kettle, pour olive oil and saute carrots, onion, celery, garlic, and seasonings (go light on the seasonings, you can always add more) on medium high heat for a few minutes, until onions are translucent and have browned similar to the image below
2. Pour in vegetable broth, water, and dry lentils. Stir, cover, and let boil for 15 minutes
3. Add in cubed potatoes, cover, and let boil until potatoes are fork tender.
4. Add in chickpeas and additional seasonings if necessary (If you find it doesn't taste that great, try adding more salt.)
5. Enjoy!
*Optional: Can substitute gnocchi for potatoes, add in at the very end (once lentils are cooked) and cook 2-3 minutes
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