Saturday, 4 October 2014

Spiced Red Lentil and Chickpea Soup

Serves 4


Everyone I have ever fed this soup to has raved about it, and for good reason. There are so many things to love about it. It can be made with ingredients that you likely have on hand, the flavours are intense but it takes less than 20 minutes to make, its healthy and hearty and, with a loaf of good bread, it's a complete and satisfying meal. Enjoy!





What's in it?


Small handful of coriander leaves
2tsp cumin seeds
pinch of chilli flakes
1 onion, peeled and halved
20g olive oil 
140g dry red lentils
850g preservative free liquid vegetable stock 
400g canned diced tomatoes
200g canned chickpeas, drained and rinsed

How do I make it?


1. Place coriander in mixing bowl and chop for 5sec / speed 5.  Set aside.

2. Without cleaning bowl, place cumin seeds and chilli flakes in mixing bowl and roast for 2min / varoma / speed 3. 

3. Add onion and chop for 3sec / speed 7.  Scrape down sides of bowl, then add oil and saute for 3min / varoma / speed 1. 

4. Add lentils, stock and tomatoes to mixing bowl and cook for 15min / 100°C / speed 1.  

5. Blend for 1min / speed 8, increasing speed gradually from 1 to 8. Once blended, add chickpeas and heat for 1min / 100°C / reverse / speed 1. 

6. Serve sprinkled with coriander and freshly ground black pepper with some crusty sourdough bread.

5 ProPoints per serve.

Notes:


Suitable to freeze. 

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