Zesty chickpea and lentil soup
19 Mar 2015
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This chickpea and lentil soup is full of flavours and aromas. It's easy to make, hearty and healthy - so perfect for lunch or simple supper. Serve it with toasted pita or flatbread.
Ingredients
- 2 Tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 1 tsp chopped ginger
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 800 ml vegetable stock
- 1 tin chopped tomatoes
- 1 tin chickpeas, drained
- 1 tin lentils, drained
- 1 lemon, zest and juice
- 1 handful of coriander
- 1 handful of mint
Instructions
- Peel and finely chop the onion.
- Heat the oil in a heavy-based saucepan. Sauté the onion, then add the garlic and ginger. Stir for a minute, then add the spices.
- Stir through, then add the chopped tomatoes and stock.
- Bring to simmer, then add half of the lemon zest.
- Simmer for 10 minutes, then add the drained chickpeas and lentils. Cook for another 10 minutes.
- Finely chop the herbs, add to the soup with the other half of the lemon zest. Squeeze the lemon juice into it.
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Categories
- Meal Type: - Brunch - Budget - Everyday - Lunch - Main - Soup - Supper
- Cuisines: - Indian - Middle Eastern
- Ingredients: - Lentils
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - High Fibre - Vegan
- Skill Levels: - Easy
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