This soup freezes well or will keep in the refrigerator for up to 5 days. The soup gets very thick overnight. When reheating on the stove or in the microwave, you'll need to add more water or broth to thin out the soup.
The chickpeas can be made without parmesan cheese. Plain, crispy baked chickpeas are delicious too! You can also sprinkle curry powder or other spices over the chickpeas.
The crispy parmesan chickpeas taste best right out of the oven. They keep overnight on the counter, but will have a softer texture.
Stove Top Instructions: Follow the same instructions, then simmer the soup partially covered for 30 minutes, or until lentils are soft.
Add More Flavor & Garnishes: The seasoning for this lentil soup is on the subtle side. If you'd like to add more flavor, here are some suggestions.
Spices: Turmeric, cumin, smoked paprika or curry powder are all great choices. About a half or full teaspoon should be the right amount.
Ginger: Thinly slice or chop ginger and add with the onion and garlic
Fresh herbs: Sprinkle chopped parsley or cilantro over the cooked soup
Spiciness: Red pepper flakes, aleppo pepper flakes, chili oil, or chili garlic crisp