Scottish Cancer Prevention Network

Smoky Chickpea, Red Lentil & Vegetable Soup

10

May 17
Serves 4 40 Minutes

Ingredients

  • 1 Onion (peeled & chopped)
  • 2 Cloves of Garlic (peeled & chopped)
  • 1 Carrot (peeled & diced)
  • ½ Tsp Smoked Paprika
  • ¾ Tsp Cumin
  • 2 Bay Leaves
  • ¼ Tsp Ground Black Pepper
  • 1 Litre Hot Water
  • 400g Chopped Tomatoes
  • 100g Red Lentils
  • 400g Chickpeas (drained & rinsed)
  • 1 Cup Vegetables (e.g. peas or greens)
  • 2 Tbsp Sunflower Oil

Method

  1. Heat the oil in a large pan, add the onions, and cook for 5 minutes until soft.
  2. Add the garlic, carrots, paprika and cumin. Cook, stirring frequently so that the garlic doesn’t brown, for a further 2 minutes.
  3. Add water, tomatoes, lentils, bay leaves, pepper, and bring to the boil.
  4. Cover the pot, and reduce heat to a simmer. Cook for 10 minutes.
  5. Add chickpeas and vegetables, then cover the pot and cook for a further 5 minutes.
  6. Fish out the bay leaves, then blend ⅔ of the soup.
  7. Serve and enjoy!
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