Tuesday, 7 January 2014

Red lentil, chickpea and chilli soup recipe...

Like everybody else, I have taken the new year as an opportunity to assess my life, health and everything else in between. I asked what you would like to see on the blog in 2014 and a few people said that they would like to see more food and recipes and I am always happy to oblige when I have to taste test everything ;) Saying that though, I'm not very experimental with my weekday meals and I am hoping that if I am sharing my favourite recipes, it will force me to change it up a little. The lovely Emily shared the link to this recipe on Twitter and I couldn't wait to try it and it was so easy and tastes delicious! Luckily I already had the majority of these ingredients in the cupboard and I only needed to buy chilli flakes, cumin seeds and coriander (I'm not usually a fan but this recipe may have convinced me!)  I have been taking this to work for my lunch and it has been delicious - you should definitely try this! 



Ingredients:

* 2 tsp cumin seeds
* Large pinch chilli flakes
* 1 tbsp olive oil
* 1 red onion, chopped
* 140g red split lentils
* 850ml vegetable stock or water
* 400g can tomatoes, whole or chopped
* 200g carton chickpeas or ½ a can, rinsed and drained 
* Small bunch coriander, roughly chopped 
* 4 tbsp 0% Greek yogurt, to serve


Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan - I think I actually had my pan too hot as they all went black very quickly so beware when you are frying these!


Add the oil and onion, and cook for 5 minutes until the onion is soft. 


Stir in the lentils, stock and tomatoes, then bring to the boil


 Simmer for 15 mins until the lentils have softened and absorbed some of the liquid.


Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas.
 Heat gently, season well (I used chilli salt and crushed black pepper) and stir in the coriander. I wasn't sure about the amount of coriander used in the recipe as I'm not usually a fan but it definitely adds to the flavour. 


Serve with a dollop of Greek yoghurt, a sprinkle of coriander and enjoy!
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9 comments

Chloe Martin-Brown said...

This sounds absolutely yummy- I've used a similar base to this for curries before, but (obvz) with curry spices added in abundance. Love it as a soup idea and chickpeas are basically my fave thing at the moment. Love them with left over vegetables and cream cheese heated in a pan and poured over toast!

Gem said...

mmmm Might make a big batch of this next week for lunches x

Emily said...

Ah I'm so glad you liked this recipe! I just ate a bowl of this very same soup - so delicious! Also, bloody cheap, and I've made enough for my lunch tomorrow and frozen three portions.

claire (jazzpad.) said...

That looks delish Maria! I don't usually like coriander either, maybe this will sway me too :) <3 Claire @ Jazzpad

Erika Lee @ A Tiny Rocket said...

Yum! I love a good soup in the winter time.. I will have to try it

ceiling lights said...

Yummy !!! Great dish for my family.

Shes Dressing Up said...

This both looks & sounds delicious! I'm definitely going to give it a try!

Helena Polansky said...

so cute

theforestfairy.blogspot.com

mynameisjilly said...

This looks so lovely! I'm a vegetarian and I've been looking for some soup recipes and this is perfect! It looks so yummy and it's versatile too, so thank you for sharing!

Jilly X

mynameisjilly.blogspot.co.uk

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