Chickpea, lentil and chilli soup
Serves 4
Ingredients:
150g red lentils
200g tinned chickpeas, drained and rinsed
1 onion, chopped
1 clove garlic, chopped
1 carrot, diced
2 tsp. cumin
400g can chopped tomatoes
1 ltr. Vegetable stock
2 tsp. tomato puree
½ tsp. chilli flakes
1 tbsp. olive oil
A small bunch fresh coriander, chopped
Method:
Heat the oil in a large pan and cook the onion and garlic over a medium heat until softened
Mix in the cumin and chilli flakes, stir for a further minute
Add in the lentils, carrot, stock, tomatoes, and tomato puree and bring to the boil
Reduce the heat and simmer for a further 15 minutes
Add the chickpeas and cook for a further 5 minutes
Blend the soup using a hand blender
Serve and garnish with fresh coriander
Lentils are a great source of vegetable protein. They’re also rich in zinc and folic acid, which are needed by virtually every organ in our bodies!