Carmelina Curried Chickpea and Lentil Soup

Servings:

4-6

Quantity

Ingredients

2 tablespoons

Coconut oil

1 cup

Sweet onion, chopped

1/4 cup

Shallots, chopped

1 cup

Shitake mushrooms, sliced

1 tablespoon

Garlic, chopped

1 teaspoon

Ginger, minced

4 cups

Unsweetened coconut milk

1, 14.28 ounce can

Carmelina Brands® Italian Lentils, rinsed and drained

1, 14.28 ounce can

Carmelina Brands® Italian Ceci (Chickpeas), rinsed and drained

1/2 teaspoon

Lemongrass turmeric paste

1 tablespoon

Curry powder

1/4 teaspoon

Cayenne pepper

2 1/2 teaspoons

Kosher salt

1/4 cup

Green onions, sliced

In a medium stockpot with lid, add coconut oil and let melt over medium heat. Add onions and shallots, and until softened; about 5 to 7 minutes. Increase heat to medium-high and stir in shitake mushrooms. Let mushrooms cook down for 10 minutes. Lower heat to medium, add garlic and ginger and continue to cook for another minute.
Add coconut milk, Carmelina Brands® Italian Lentils, Carmelina Brands® Italian Ceci (Chickpeas), lemongrass turmeric paste, curry powder, cayenne pepper, and salt. Stir to combine. Cover soup and let simmer for 30 minutes; stirring occasionally.
Check flavors and season soup to taste with additional salt and pepper if needed. Ladle Carmelina Chickpea and Lentil Soup into soup bowls, and garnish with flaxseed and green onions. Mangia bene and enjoy!

Tip: If unable to find Lemongrass Tumeric Paste at your local retailer, substitute with 1/4 cup sliced lemongrass and 1/4 teaspoon turmeric.

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™