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Hearty Autumnal Recipe: Lentil & Chickpea Soup

There's nothing like a warm and hearty soup to welcome the cooler Autumnal crisp in the air.

Lentil & Chickpea Soup

SERVES: 4 | PREP: 10 mins | COOK: 30 mins

 

INGREDIENTS

150 g/5. oz brown rice

2 tsp cumin seeds

1/4 tsp chilli flakes

1. tbsp melted coconut oil, for

frying

1 red onion, chopped

140 g/5 oz red split lentils

900 ml/1. pints vegetable stock

40 0 g/14 oz canned chopped

tomatoes

20 0 g/7 oz canned chickpeas,

drained and rinsed

4 spring onions, trimmed and sliced

20 0 g/7 oz canned Puy lentils,

drained and rinsed

salt and pepper (optional)

Gr eek-style natural yogurt and

fresh coriander leaves, to serve

 

1. Cook the rice according to the packet instructions.

2. Meanwhile, fry the cumin seeds and chilli flakes in a dry saucepan over a medium heat for 1 minute, then add 1 tablespoon of the coconut oil.

3. Add the onion to the pan and cook for 3−4 minutes. Stir in the red split lentils, stock, tomatoes and half the chickpeas and bring to the boil. Simmer for 15 minutes, until the lentils are soft.

4. Meanwhile, heat the remaining oil in a separate saucepan and saute the spring onions over a medium heat for 3−4 minutes, then stir in the Puy lentils. Cook for 1−2 minutes to heat through.

5. Using a hand-held blender, blend the soup in the pan until smooth. Season to taste with salt and pepper, if using.

6. Pour the soup into four warmed bowls and add a spoonful each of rice, the remaining chickpeas, the spring onions and Puy lentils to each one. Serve topped with a dollop of yogurt and a sprinkling of coriander leaves.


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