Smoky Chickpea, Red Lentil & Vegetable Soup
10 May 17 |
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Ingredients
- 1 Onion (peeled & chopped)
- 2 Cloves of Garlic (peeled & chopped)
- 1 Carrot (peeled & diced)
- ½ Tsp Smoked Paprika
- ¾ Tsp Cumin
- 2 Bay Leaves
- ¼ Tsp Ground Black Pepper
- 1 Litre Hot Water
- 400g Chopped Tomatoes
- 100g Red Lentils
- 400g Chickpeas (drained & rinsed)
- 1 Cup Vegetables (e.g. peas or greens)
- 2 Tbsp Sunflower Oil
Method
- Heat the oil in a large pan, add the onions, and cook for 5 minutes until soft.
- Add the garlic, carrots, paprika and cumin. Cook, stirring frequently so that the garlic doesn’t brown, for a further 2 minutes.
- Add water, tomatoes, lentils, bay leaves, pepper, and bring to the boil.
- Cover the pot, and reduce heat to a simmer. Cook for 10 minutes.
- Add chickpeas and vegetables, then cover the pot and cook for a further 5 minutes.
- Fish out the bay leaves, then blend ⅔ of the soup.
- Serve and enjoy!
