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After a couple weeks of pasta-based meals (to please my family), I was desperate for soup!

This chickpea-lentil stew is quick and easy and wonderful on a chilly winter night. Of course, as lemony as it is, it works in the summer, too. I adapted the recipe from Dreena Burton's Eat, Drink and be Vegan. This book is a wonderful cookbook with tons of kid-friendly recipes. Burton is excellent at hiding healthy foods in dishes that kids love. This is an example of that.

My 13-year-old daughter doesn't like chickpeas, but she actually likes this stew. The 3-year-old enjoys it, the 15-year-old likes it, and my husband loves it. It's nice to have an easy dish that the whole family enjoys.

Success.

Chickpea-Lentil Stew—prep time: 40 minutes; serves 6

Ingredients

• 1 ½ tablespoons olive oil
•  ½ onion, diced
• 2 stalks celery, diced
• 5 cloves garlic, minced
• ¾ teaspoon salt
• 1 tsp ground mustard
• 1 teaspoon cumin
• 1 teaspoons paprika
• ½ teaspoon oregano
• 1 teaspoons thyme
• 1/4 cup dry vermouth
• 1 cup dry red lentils
• 2 cans chickpeas, drained and rinsed
• 1 zucchini, chopped
• 4 cups vegetable broth
• 2 bay leaves
• ⅓ cup lemon juice

Directions

In a large soup pot on medium heat, heat oil, and add onion, celery, garlic, salt, pepper, mustard, cumin, paprika, oregano and thyme. Stir, cover and cook for 8-10 minutes, stirring occasionally. Add vermouth and cook for another minute or two.

Rinse lentils. Add lentils and chickpeas, zucchini, stock and bay leaves. Stir. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes until lentils are softened.

Remove bay leaves. Stir in lemon juice. Purée soup with hand blender. Season with salt, pepper and lemon juice to taste.

Enjoy!