Spicy Lentil & Chickpea soup

Spicy Lentil & Chickpea Soup

It’s cold! No two ways about it! The UK weather is changing rapidly… we’re still waiting for this Indian Summer but right now it’s jumpers and log fire weather! 🙂 This luscious hearty soup came about to warm us up and stave off the temptation of turning on the central heating before October!

Gather

• Coconut oil
• 1 medium onion diced
• 2 medium potatoes peeled and diced
• 2 cloves garlic diced
• 300g red split lentils
• 50g tomato puree
• 1 litre boiling water
• 3 x dried red chillis
• 1/2-1 tablespoon salt (I use pink Himalayan)
• 1 litre boiling water
• 400g can of chickpeas drained (save the liquid [aquafaba] for use in other recipes!)
• 1/2 teaspoon chilli powder

Prepare

1. Melt the oil in a large saucepan and fry the onions until translucent. Add the potatoes and continue cooking then add the garlic.

   

   Gently fry the onions

   

   Add in bite size potatoes

   
   
2. When everything is turning golden, add the lentils and stir to combine. Cook for a minute.

   

   Add the lentils to the pan and stir gently to combine.

   
   
3. Mix the tomato puree with the water then carefully add the boiling water to the pan. Add the three red chillis. Cook for 10 minutes.
4. Add salt to taste, then add the rest of the water. Stir to combine and cook for a further 10 minutes.
5. Tip the chickpeas in, add the chilli powder and mix well. Leave to simmer for 20-30 minutes. Taste test and re-season if necessary.

   

   When the soup is looking (& tasting) cooked…

   

   Add the chickpeas, mix them in, then simmer for 20-30 minutes to allow the flavours to develop.

   
   
6. Enjoy!

Serve & Store

• This is such a big soup it really doesn’t need anything else! It’s filling and wholesome as it is for a complete meal! Add your favourite bread if you wish but you have been warned!
• Cool quickly and refrigerate for up to three days.
• Can be cooled then frozen for several months – remember to leave space in the container for expansion.

A meal in a bowl!

All that hearty goodness… just right for a winter warmer

Put the chilli on top when serving to warn your guests it might have some bite! 🙂

• Servings: 4-6 as a meal
• Time: 45-60 minutes
• Difficulty: easy
• Print

Gather

• Coconut oil
• 1 medium onion diced
• 2 medium potatoes peeled and diced
• 2 cloves garlic diced
• 300g red split lentils
• 50g tomato puree
• 1 litre boiling water
• 3 x dried red chillis
• 1/2-1 tablespoon salt (I use pink Himalayan)
• 1 litre boiling water
• 400g can of chickpeas drained (save the liquid [aquafaba] for use in other recipes!)
• 1/2 teaspoon chilli powder

Prepare

1. Melt the oil in a large saucepan and fry the onions until translucent. Add the potatoes and continue cooking then add the garlic.
2. When everything is turning golden, add the lentils and stir to combine. Cook for a minute.
3. Mix the tomato puree with the water then carefully add the boiling water to the pan. Add the three red chillis. Cook for 10 minutes.
4. Add salt to taste, then add the rest of the water. Stir to combine and cook for a further 10 minutes.
5. Tip the chickpeas in, add the chilli powder and mix well. Leave to simmer for 20-30 minutes. Taste test and re-season if necessary.
6. Enjoy!

Serve & Store

• This is such a big soup it really doesn’t need anything else! It’s filling and wholesome as it is for a complete meal! Add your favourite bread if you wish but you have been warned!
• Cool quickly and refrigerate for up to three days.
• Can be cooled then frozen for several months – remember to leave space in the container for expansion.