Tangy Lentil Chickpea Soup Recipes

RED LENTIL, CHICKPEA & CHILLI SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
• Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
• Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
• Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

CHICKPEA AND LENTIL SOUP

Steps:

• In a large pot, melt butter over moderately low heat.
• Add onion, celery and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
• Stir in ginger, cinnamon, salt, pepper and lentils. Add water and tomatoes. Bring to a boil.
• Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25-30 minutes.
• Add chickpeas and simmer 5 minutes longer. Stir in cilantro and voila!

SPICY LENTIL & CHICKPEA STEW

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

LENTIL CHICKPEA & SPINACH SOUP

Steps:

• Chop the onions and fry them in the oil for 5 mins, then make the stock and pour into the saucepan along with the lentils, half the chikpeas and the tomatoes. Bring to the boil and simmer for 15 mins
• Blend up everything until smooth, pour back into the pan and then add the rest of the chickpeas, the cumin, salt, vinegar, garlic and spinach and simmer for 5 mins
• Pour it all into the blender again and pulse 2 or 3 times quickly
• serve!

TANGY LENTIL & CHICKPEA SOUP

Steps:

• 1.Over medium heat, saute celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon until tender-about 5 minutes. 2.Add canned tomatoes and cook for another 10 minutes. 3. Add 8 cups of water and lentils, chickpeas, and salt. Bring to a boil, then simmer, partially covered for about 45 minutes to an hour. 4.Just before serving, add lemon juice, balsamic vinegar, and cilantro.