This week I've made a warming and flavourful Red Lentil, Chickpea and Chilli Soup. It's creamy, chunky and has a nice spicy kick from the chilli and cumin. It's really easy to make and you can keep it in the fridge and heat it up when you want it. Even better, I usually have all of the ingredients in the cupboard so it's a good Sunday night "I've forgotten to go food shopping" recipe too!
Here's what you need...
2 teaspoons of cumin seeds
Large pinch of chilli flakes
1 tablespoon olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g chopped tomatoes
200g chickpeas, rinsed and drained
Creme fraiche - to serve
1. In a large saucepan dry fry the cumin seeds and chilli flakes for 1 minute. Add the oil and onion and cook for 5 minutes. Stir in the lentils, stock and chopped tomatoes and bring to the boil. Simmer for 15 minutes until softened.
2. Next, pour the mixture into the blender and whizz until it is a rough puree, then transfer back to the pan and add the rinsed and drained chickpeas.
3. Heat as desired and season well. To serve, add a dollop of creme fraiche.
Next week, I'm planning to create my own version of a gorgeous soup I had from Camyoga's Dandelion cafe - Sweet Potato and Coconut Soup. Yummy!