Red lentil, chickpea and chilli soup

This is a great soup for a midweek supper or for taking to work for lunch in the winter months. Totally beautiful – the cumin and chilli really work!

Wot u need
2 tsp cumin seeds
1 flat tsp chilli flakes
1 tbsp olive oil
2 medium or one large onion
140g red lentils
850mls boiled water
2 chicken stock cubes
1/2 tin cooked chickpeas
1 400g tin chopped tomatoes
3 bird’s eye chillies (optional)
Fresh coriander

Wot to do
Stick the herbs on a dry pan for 1.5 mins on a medium heat till the rich aroma comes off. Watch for burning (you’ll know all about it!) Add the chopped onion and oil and fry for five mins till translucent – again don’t burn the onions. Fire in the red lentils and mix around for 30 seconds to get everything all coated. Add 850mls chicken stock (two cubes) and a 400g tin chopped tomatoes. If using, add the fresh chillies. Bring to the boil, reduce and simmer for 15 mins. Then whiz the soup up till you get a puree add 1/2 large can chickpeas. Season and taste. Add three tbsps fresh coriander.

Serves 4.

Top tip
Fuck me, don’t burn the dried spices!

This entry was posted in Soups. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s