Red Lentil, Chickpea & Chilli soup


With having to rein in our expenditure recently, I have been cooking more and more with the ingredients I already have in my store cupboards. Tuesday’s soup turned out better than I had imagined! I found the recipe on the BBC Good Food website, yet changed a few ingredients by adding more fresh produce! The recipe makes up to four good servings.

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Red Lentil, Chickpea and Chilli Soup

Ingredients

  • 2 tsp cumin seeds
  • One red chilli sliced and de-seeded
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves of garlic, crushed and sliced
  • 140g red split lentils
  • 850ml vegetable stock or water ( used low salt vegetable stock)
  • 400g can tomato, whole or chopped
  • 400g carton chickpeas rinsed and drained

Method

  • Heat a large saucepan and dry-fry the cumin seeds for 1 min, or until they start to jump around the pan and release their aromas.
  • Add the oil, onion and chilli, and cook for 5 mins. Then add the garlic for another minute.
  • Stir in the lentils, stock and tomatoes, and half the can of chickpeas then bring to the boil. Simmer for 15 mins until the lentils have softened.
  • Whiz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the remaining chickpeas. Heat gently, season well and serve with crusty bread.

Saturday just gone, I made a vegetable frittata, but I will leave that recipe for another post.

What food creations have you been trying recently?

Christine x

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2 thoughts on “Red Lentil, Chickpea & Chilli soup

  1. Sounds good. 🙂 My son bought Jamie Oliver’s Superfoods recently and has been working his way through that. I’ve very much enjoyed some of the dishes.
    Many thanks for the follow, by the way. Happy blogging! 🙂

  2. Pingback: 2016 – A Year in Food. | Christine Lucas

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