We’re all about warm weather, so we have some tricks to make January feel a little less chilling–like by cozying up with a bowl of delicious hot soup. And it’s the perfect time since January is National Soup Month!

We’ve tried this new soup that is just to die for and a great way to use lentils which are packed with protein and fiber! It’s super-satisfying and almost like a stew. So scoop up a bite of this yummy goodness for lunch today!

This soup is great to make over the weekend—you can leave it on a low heat for hours while you do other things around the house. So easy—you come back to it and voila—you have a delish soup/ stew.

Chickpea Lentil Soup

Serves: 8

Ingredients

3/4 cup dried chickpeas
3 large carrots, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
1 cup red lentils
4 cups low-sodium vegetable broth
2 tablespoons tomato paste
3/4 tablespoon fresh grated ginger
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon saffron
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/3 cup chopped unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped
1 pound bag of fresh spinach

Directions

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight.
Drain the chick peas and combine with carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a slow cooker or large pot.
Cover with lid and cook on low until the chickpeas are tender and the lentils have begun to break down. this should take about 5 to 6 1/2 hours.
Just before serving, stir lime juice in the stew.
Steam or microwave the spinach. Divide spinach amongst soup bowls and ladel stew over spinach.
Stir in lime juice. Sprinkled peanuts and cilantro on top. Enjoy!!

Nutrition Facts Per Serving: 193 calories, 4 g fat, 1 g saturated fat, 296 mg sodium, 30 g carbs, 11 g fiber, 5 g sugar, 12 g protein