My first soup was a success! I’ve got one soup down and I’m well on my way to exploring many more soups this semester. Keeping with the theme of the last soup, I wanted to try a lighter broth soup. Going even further, I wanted to cook a vegetarian soup. Despite not being vegetarian, its probably good more me to have a variety of different soups on this blog and for me to get my vegetable intake up.

Diving into one the healthiest cookbooks I own in Healthy Meal Prep by Lisa Bryan, I picked out a soup I had never heard of: lemony lentil and chickpea. I’m a sucker for alliteration, but lemons? In soup? Sounds wild but let’s give it a go.

Soup Process & Notes

• Interesting would be the best way to describe this soup!
  • I think I’m more of a savoury guy
• The chickpea/celery combo was awesome
  • Once again, I am shocked at how great of an addition celery is to soup. It’s quickly becoming a fixture in my soup sets!
• If I’m to do this recipe again, there’s a few of changes I would look to make:
  • I might have messed up, but I felt like there was too much lemon and thyme in this recipe.
  • Need to cook the chickpeas longer as they were slightly undercooked.
  • Finally, this is a great appetizer soup to pair with a salmon main, but as a stand a lone dish, I found it not enough food 🙁

Overall, this Lemony Lentil & Chickpea Soup was underwhelming. If I’m to come back to this recipe, I think I would approach it differently and have it as more of a complimentary dish. It’s a good lesson and nice for me to try a vegetable soup for once!