Mulligatawny with Chickpeas

1 Tbsp Olive Oil
Cooking spray
2 cloves garlic, minced
2 tsp grated peeled ginger
1 tsp ground cumin
1 tsp tumeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper
Course salt and ground pepper
8 oz yellow lentils (or split peas)
3 c. vegetable broth
2 Tbsp lemon juice
1 can (19 oz) chickpeas, drained and rinsed
1/4 c scallion greens

Brown rice for serving

1. Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, tumeric, coriander, and cayenne; season with salt and pepper. Cook, stirring until fragrant, about 30 seconds. Add lentils and broth, bring to a boil. Reduce to a simmer; cover until lentils are soft, 7 to 9 minutes (split peas take about 30-45 minutes). Use a hand blender (or work in batches with a regular blender) to puree soup. Add two cups of water. Coop over medium until warmed through. Remove from heat and stir in lemon juice.

2. Meanwhile, heat cooking spray in a large nonstick skillet over medium high. Add chickpeas, cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BREES2.