Spicy Tomato, Lentil and Chickpea Soup
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 5
- 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.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2018/06/03/spicy-tomato-lentil-and-chickpea-soup/
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