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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Red Lentil, Chickpea & Chilli Soup Recipe

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This recipe for Red Lentil, Chickpea & Chilli Soup is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp cumin seeds
large pinch chilli flakes
1 tbs olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes
400g chickpeas
Directions:
Directions:
Her a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas. Add the oil and onion and cook for 5 minutes. Stir in lentils, stock and tomatoes. Bring to the boil and simmer for 15 minutes until the lentils have softened.

Whizz the soup with a stick blender of in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in coriander.

Finish with a dollop of yogurt and coriander leaves
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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