Amazing Chickpea and Lentil Soup
1 28 oz. can of chickpeas
1 19 oz. can of lentils (red or green)
1 yellow onion
2 large carrots
1 14 oz. can of cut green beans OR fresh green beans, cut and steamed
dash of turmeric
dash of salt
dash of dried parsley
Puree the chickpeas and half the can of lentils in a blender.
Chop up the onion and fry on the stove until translucent.
Wash and cut up the two carrots. DO NOT PEAL. They are more flavorful and nutritious if you leave the skins on. Put the carrot pieces in a pot and pour water on them until they are just submerged. Cook until soft.
When the onions and carrots are done, mix the onions and half the carrots with the chickpea/lentil mixture. Blend until smooth.
Add the green beans and the rest of the lentils and carrots. If you like a pureed type soup, you can blend them. If you like chunks of vegetables in soup, don't blend and just start cooking in a big pot on the stove on medium heat.
When the soup starts getting hot, add the turmeric, salt, parsley and any other spices/seasonings that you want. This is a very versatile soup, and you can add lots of different vegetables, too.
Yummy and nutritious, you can keep this soup in the fridge and heat it up whenever you need something fast to eat.