Immune Boosting Soup (Red Lentil and Chickpea Soup with all of the good things!)

It's that time of year where everyone is sick so I am doing everything in my power to try and keep us healthy!  This soup has become a staple in our house.  Healthy and loaded with all of the good things but tastes delicious too!

Immune Boosting Soup

2 Tbsp. of extra virgin olive oil
1 heaping tsp. of cumin seeds
1 large onion, chopped up any way you prefer
1 heaping tsp. of turmeric powder
1-2 tsp. of fresh ginger, minced
1/2 tsp. of crushed red pepper, plus additional for serving (optional)
4 stalks of celery, finely chopped
1 head of garlic, roughly chopped
1 medium tomato, chopped (I used little heirloom tomatoes because that is what I had on hand)
1 cup of red lentils, sorted and rinsed
1 15 ounce can of chickpeas, drained and rinsed
6 cups of vegetable stock (I used about 4 tsp. of low sodium vegetable Better Than Bouillon in 6 cups of water)
4 to 6 cups of fresh spinach
salt to taste
1/2 tsp. fresh ground pepper
Basmati rice for serving


Heat the oil in a large pot, over medium heat.  Add the cumin seeds and let them fry for a minute.  Next, add the onion and saute until they start to get nice and brown.  Add the turmeric, ginger, crushed red pepper, and cook for a minute or so.  Next add the celery, garlic, and tomatoes. Cook until the tomatoes break down (lose their shape and turn to mush) and the celery has softened.  If the mixture gets too dry, add a quarter of cup of stock or water.  Add in your lentils and chickpeas, stir to combine.  Add your stock and ground pepper.  Stir, cover, and bring to a boil.  Once it comes to a boil, turn it to low and simmer for about 25 to 30 minutes.  Add in your spinach and stir until it wilts.  Season with salt if needed.  Serve with some Basmati rice and some additional crushed red pepper if you desire, and enjoy!

Photo by Becky Loves Cooking
Recipe adapted from a recipe by Chetna Makan


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