Lentil and chickpea soop
Easy, tasty, healthy soup that takes 5 minutes to prepare and no more than 30 minutes from start to finish.
Serves 3-4 for a substantial main.
Ingredients
- 180g puy lentils (or similar whole lentils)
- 240g (net) can of chickpeas
- 400g can of tomatoes
- 1 small handful each of coriander and flat leaf parsley, leaves finely chopped and stems tied into a bundle
- 1 red onion, chopped
- 1 tspn cinnamon
- ½ tspn ground ginger
- 1 — 2 tspn harissa or minced chillies
- 4 tblspn olive oil
- juice of about ½ a lemon
Method
Heat the oil in a large saucepan then add the onion, frying until soft. Then, add the lentils, chickpeas, herb stems and spices, with 1 1/2 litres of water. Bring to the boil, then simmer for 15-20 minutes, or until the lentils are soft to your liking.
Take it off the heat and add the chopped herbs and lemon juice. Add salt and pepper to taste. Don’t serve the bundle of herbs.
Eat with crusty bread.
Tom soup lentils chickpeas vegetarian