Warming lightly spiced chickpea and lentil soup.
- 1 tablespoon extra virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves crushed and diced
- 1 cm fresh ginger, grated
- 1 teaspoon ground cumin
- ½ to 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 tablespoon tomato puree
- 1 tablespoon maple syrup
- 2 kefir leaves
- 150g red or yellow lentils, rinsed and drained
- 1 x 400g tinned tomatoes
- 1 x 400g chickpeas, retained drained liquid
- 1.5 Litres vegetable stock
- Salt and pepper
Optional Extra Ingredients
- 3 chopped Kale leaves
- 2 handfuls of Spinach leaves
- Cooked Potato/ sweet potato pieces
- Cooked broccoli
- Add the oil to a large pan and bring to a medium heat. Now add the onion and cook until the onion starts to soften.
- Now add the garlic and grated ginger then stir. Add the spices – cumin, turmeric, coriander and cinnamon, stir them through for 1 minute so that they start to release a spicy aroma.
- Spoon in the tomato puree and stir through.
- Now add the lentils, tinned tomatoes, chickpeas, kefir leaves and vegetable stock and stir into the soup. Bring the contents of the pan to a gentle simmer, place a lid ajar over the top and allow the soup to cook for 10 minutes, stirring occasionally.
- Add the maple syrup, stir through and continue to cook for a further 20 minutes or until the lentils are soft to bite.
- You can serve the soup as it is or add a couple of large handfuls of spinach or kale and stir this into the soup until it softens. Alternatively, if you have pre-cooked potatoes or broccoli this also makes a tasty addition to the soup.
- Sprinkle over chilli flakes to serve.
Store in an airtight container in the fridge for up to 3 days. Alternatively, freeze in portion sizes.
Keywords: soup, chickpea, spicy