Greetings! I hope you are having a good day so far!
Today, I thought I'd post a recipe for yet another soup. It requires less than two handfuls of ingredients and mainly uses storecupboard ingredients! It is also one of the soups that doesn't contain garlic, so no need to worry about bad breath, hehe. I really like how you purée the base, but then keep the chickpeas whole. This was actually my breakfast today! I love leftover dinners for breakfast, don't you? Especially on a frosty morning like today!
Lentil, Chickpea & Chilli Soup
(Serves 3 as a main course, about 275 calories each)
2 tsp cumin seeds
Large pinch chilli flakes
1tbsp olive oil
1 small red onion, chopped
100g lentils, brown, green or red
700-800ml vegetable stock
400g chopped tomatoes
200g can chickpeas (130g drained)
Coriander to garnish and low fat Greek yogurt to serve
- Start by dry-frying the chilli flakes and cumin seeds for about a minute until they become more fragrant.
- Add the olive oil and onion to the pot and soften for about five minutes. Stir in the lentils and make sure they're coated before tipping in the chopped tomatoes and pouring in the stock. Bring to a boil, turn down to a simmer, cover and cook for about 20 minutes until the lentils are soft.
- Whizz the soup with a stick blender and then add the chickpeas. Season with salt and pepper to taste, and garnish with a little fresh coriander and Greek yogurt if you like!