Winter is officially here – you can feel it in the air….cold, sharp air that is!
But the lovely thing about this change in season is that we get to embrace all the wonderful wintery food
One of my favourites being thick, hearty soups
Just like this one….
And this soup includes all of those wonderful warming spices you want to start incorporating in the cooler months
Spices like chilli, garlic, ginger and turmeric….mmmm…..
Lentils and chickpeas are wonderful additions to vegetable-based soups
They are a fabulous source of proten, low GI carbohydrate, iron, magnesium, fibre….and so much more
And they make soup more substantial; a filling meal rather than just an entree
This is sure to be a soup you will make again and again during these cooler months
As it is so quick, easy….and deeelicious
- 1 large brown onion, diced
- 1 tablespoon extra-virgin olive oil
- 2-3 cloves garlic, crushed
- 1 teaspoon ground ginger, or 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric, or 1 tablespoon fresh turmeric, grated
- 1 large green chilli, deseeded and chopped
- freshly ground black pepper
- 2 stalks celery, chopped
- 1 large fresh tomato
- 1 x 400 gram tin crushed tomatoes
- 1 litre vegetable stock
- ½ cup red lentils
- ½ cup brown lentils
- 1 x 400 gram tin chickpeas, drained and rinsed
- 1 small bunch fresh coriander, roughly chopped
- Heat a large pot over medium-high heat.
- When hot, add the onion and oil and cook until softened, about 3 minutes.
- Add the garlic, ginger, turmeric, chilli, pepper, celery, fresh tomato and cook for 2-3 minutes.
- Add the tinned tomatoes, stock and lentils, stir well to combine, then bring to the boil.
- Turn the heat down to a simmer and cook for 15-20 minutes, until the lentils are soft.
- Turn off the heat and stir in the chickpeas
- Portion into bowls, spinkle with lots of fresh coriander and serve.