Tomato Soup With Chickpeas And Lentils Tunisia 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.

TUNISIAN TOMATO SOUP WITH CHICKPEAS AND LENTILS

Steps:

• In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.
• Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.
• Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
• Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.
• Season to taste with the two peppers and lemon juice; adjust salt.
• Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.

TOMATO SOUP WITH CHICKPEAS AND LENTILS (TUNISIA)

Steps:

• Bring lentils and cinnamon stick to a boil in the broth. Simmer for 30 minutes. Remove cinnamon and discard.
• Saute onion, garlic, salt, turmeric, cumin seed, cumin and bay leaves in oil for 8 minutes. Add to the lentil mixture.
• Add tomatoes and simmer for 15 minutes. Remove and discard bay leaves.
• Add chickpeas and simmer for 5 minutes.
• Season with pepper, cayenne and lemon juice. Remove from heat.
• Serve sprinkled with mint.