Spiced Tomato, Lentil & Chickpea Soup
Here's a soup with Moroccan influences.
Servings: 6
Ingredients
For the Spice Mix
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp pepper
For the Soup
- 2 onions quartered
- 2 celery stalks roughly chopped
- 1 tsp olive oil
- 1 (14oz) can plum tomatoes
- 2 carrots peeled and roughly chopped
- 4 garlic cloves
- Large handful parsley leaves plus extra, chopped, to serve
- 1 red chili deseeded and finely chopped
- 1¾ pints low-sodium vegetable stock hot
- 5½ oz dried red lentils
- 1 (14oz) can chickpeas drained and rinsed
- 1 sweet potato peeled and chopped
- 3 Tbsp tomato pureé
- 2 lemons cut into wedges, to serve
Instructions
To make spice mix:
- In a small bowl, stir together all spice mix ingredients.
To make soup:
- In a food processor, blend onions and celery until very finely chopped.
- In a large saucepan, heat oil and scrape in onion and celery. Sauté gently for 10 minutes, stirring every now and then to prevent sticking.
- Meanwhile, put tomatoes, carrots, garlic, parsley, and chili in food processor. Blend until smooth.
- After 10 minutes, increase heat, add spice blend to onions and celery and stir through for 30 seconds. Reduce heat to low and pour in tomato mixture. Stir through, and then add hot stock, red lentils, chickpeas, sweet potato, and tomato pureé.
- Bring to a boil, and then reduce heat and gently simmer for 45 minutes, stirring occasionally.
- Serve with lemon wedges and parsley
Notes
This is a soup so thick and hearty that it is almost a stew. If you have cilantro or mint leaves to use up, they are also a great addition to this meal.
