On The Menu: Spiced Red Lentil & Carrot Soup with Crispy Chickpeas

We woke up to cool, rainy weather this morning and decided to repost an oldie but goodie from our Food & Drink archives - a quick, easy and delicious recipe for spiced red lentil and carrot soup with crispy chickpeas!
Publish date:

For Chickpeas:
15 oz. chickpeas, drained and rinsed
1 teaspoon olive oil
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
Sea salt to taste

For Soup:
2 tablespoons olive oil
1 sweet onion,
3 garlic cloves, minced
1 cup red lentils
32 oz. vegetable or chicken broth
1.5 lb. carrots, skinned + chopped
1/2 teaspoon cumin
1 teaspoon parsley
Sea Salt to taste

Chickpeas, 15 oz. can
Sweet Onion, 1
Olive Oil
Red Lentils. 1 cup
Vegetable or Chicken Broth, 32 oz.
Carrots, 1.5lb.
Cumin, dried
Coriander, dried
Parsley, fresh or dried
Cayenne Pepper, dried
Sea Salt

p.s.  Another fall food favorite: (healthy) comfort food!