Saturday, 15 January 2011

Red lentil, chickpea & chilli soup

During a weekend away in Edinburgh last October we ate lunch at Henderson's vegetarian cafe. This place had been recommended to us by my colleague Jenny's sister who went to uni there. The food was amazing and inspired me to try cooking with lentils and chickpeas. I found this recipe on the BBC Good Food website and am pleased to say the results were delicious!


2 x tsp cumin seeds
1 x large pinch chilli flakes
1 x tbsp olive oil
1 x red onion, chopped
140g red split lentils
850ml vegetable stock
400g can tomatoes, whole or chopped
200g carton chickpeas
1 x small bunch coriander, roughly chopped

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion and cook for 5 mins. Stir in the lentils, stock and 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 puree, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Serve with some Warburtons seeded batch bread and spread.

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