This is a cool soup, if you are looking for something different. It has a nice hearty base of protein along with a broth with great flavor. It has all the greens you need along with the addition of noodle and topped with the tartness of vegan yogurt and lime. I hope you enjoy this vegan version!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Ingredients
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2 onions
5-6 garlic cloves
2 tbsp dried mint
1 tsp turmeric
1 tsp dried dill
1 tsp black pepper
10-12 oz spinach
½ cup chopped cilantro
½ cup chopped green onions
1 can of chickpeas
8 cups vegetable broth
1 cup dried green lentils
1 tsp salt
3 tbsp olive oil
2-3 tbsp vegan yogurt for topping
1 lime
10-12 oz linguine pasta
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Saute the onion and olive oil in the bottom of a dutch oven or large pot for 10-15 minutes until the onion browns and caramelizes. Remove about half of the onion and set to the side to garnish later.
2. Add the garlic and saute for another 4-5 minutes.
3. Add the spices, salt, and dried lentils, then add the vegetable broth. Bring to a boil, and then simmer for 20 minutes.
4. In a separate pot boil water, and prepare the pasta according to the instructions on the packaging.
5. Once the lentils have cooked and are soft, add the chickpeas, spinach, chopped cilantro, chopped green onions, and simmer for another 10 minutes.
6. Assemble the soup by adding pasta to a bowl, then add the soup, then top yogurt and a squeeze of lime.
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