Molasses Tomato and Lentil Soup with Crispy Chickpea Finish

Ingredients

• red lentils, rinsed1 1/2 cups
• olive oil2 tbsp
• yellow onion, chopped1
• carrot, diced1 large
• garlic, minced3 cloves
• tomato paste2 tbsp
• pomegranate molasses1 tbsp
• vegetable broth5 cups
• ground cumin1 1/2 tsp
• canned chickpeas, drained1 cup
• sesame seeds1 tbsp
• lemon juice2 tbsp
• salt and pepperto taste

Method

1. 1Heat olive oil in a pot and cook the onion and carrot until softened.
2. 2Add garlic, tomato paste, cumin, and pomegranate molasses, stirring for 1 minute.
3. 3Pour in the lentils and broth, then simmer for 15 minutes until the lentils break down.
4. 4Meanwhile, pan-toast the chickpeas with sesame seeds and a pinch of salt until lightly crisp.
5. 5Mash some of the soup with a spoon or briefly blend for a silkier texture, if desired.
6. 6Stir in lemon juice, then season with salt and pepper.
7. 7Ladle into bowls and top with the crispy chickpeas.

Tips

• A small amount of molasses adds depth; too much can make the soup overly sweet.
• If the soup thickens on standing, loosen it with a splash of hot water before serving.

Nutrition