A thick, hearty soup with plenty of warming spices and filling legumes. Serve with a toasted and buttered piece of sourdough.
Heat a large pot over medium-high heat.
When hot, add the onion and oil and cook until softened, about 3 minutes.
Add the garlic, ginger, turmeric, chilli, pepper, celery, fresh tomato and cook for 2-3 minutes.
Add the tinned tomatoes, stock and lentils, stir well to combine, then bring to the boil.
Turn the heat down to a simmer and cook for 15-20 minutes, until the lentils are soft.
Turn off the heat and stir in the chickpeas
Portion into bowls, sprinkle with lots of fresh coriander and serve.
SHORT DESCRIPTION
A thick, hearty soup with plenty of warming spices and filling legumes. Serve with a toasted and buttered piece of sourdough.
DESCRIPTION
Heat a large pot over medium-high heat.
When hot, add the onion and oil and cook until softened, about 3 minutes.
Add the garlic, ginger, turmeric, chilli, pepper, celery, fresh tomato and cook for 2-3 minutes.
Add the tinned tomatoes, stock and lentils, stir well to combine, then bring to the boil.
Turn the heat down to a simmer and cook for 15-20 minutes, until the lentils are soft.
Turn off the heat and stir in the chickpeas
Portion into bowls, sprinkle with lots of fresh coriander and serve.
INGREDIENTS
1 large brown onion, diced 1 tbsp organic extra-virgin olive oil 2-3 cloves garlic, crushed 1 tsp organic ground ginger, or 1 tbsp fresh ginger, grated 1 tsp organic ground turmeric 1 large green chilli, deseeded and chopped freshly ground black pepper 2 stalks celery, chopped 1 large fresh tomato 1 x 400g tin organic diced tomatoes 1L vegetable stock ½ cup organic red split lentils ½ cup organic brown lentils 1 x 400g tin organic chickpeas, drained and rinsed 1 small bunch fresh coriander, roughly chopped
Method
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