Restorative lentil and chickpea soup
Tuesday, January 29, 2013
Sadly, I am still feeling poorly and am bored of it. My germs and I have been housebound for a few days now and I am definitely getting cabin fever. Whenever I dont feel well, the one thing that always goes down well is soup, any soup! Its impossible to get bored with it as […]
Sadly, I am still feeling poorly and am bored of it. My germs and I have been housebound for a few days now and I am definitely getting cabin fever. Whenever I dont feel well, the one thing that always goes down well is soup, any soup! Its impossible to get bored with it as there are so many combinations of tastes and textures and its generally hard to get it wrong!
Of all the variations of home made soup, lentil has always been a favourite and this one has a lovely twist. The chickpeas just give it a bit of bite and the flavours really complement each other.
To make it you will need:
- 1 tbsp oil
- 1 red onion (chopped)
- 150g red split lentils
- 750ml vegetable stock or water
- 400g can tomatoes
- ½ a can drained chickpeas (200g)
- Fry the onion in the oil and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz 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 chickpeas.
- Simmer gently
- Season well and serve
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I just wanted to let you know that I’ve made this maybe six times now. It’s my new fariovte thing to make, and it’s so easy. Thanks for a great recipe. I’m curious though do your lentils get soft when you only cook them 15 minutes? I have to cook mine at least 25 minutes for them to have a nice texture. Then I add the spinach.