This is a really wonderful soup, especially when it’s soooo cold out there! The spice provided by the cumin seeds and chilli make you feel all warm inside and give the soup a hint of the Middle-East; then there’s the contrasting fresh kick of the coriander. It’s robust, thick, filling and packed with flavour, it’s also really cheap, very fast and simple. And finally, no naughty ingredients so if you’re doing that whole January dieting thing, this fits in perfectly but tastes fantastic!
Serves 4 – 6
What you need…
850ml water, boiled, straight from the kettle
2 vegetable stock pots (I use Knorr)
2 teaspoons cumin seeds
Pinch of hot chilli powder
Splash rapeseed oil
1 red onion, roughly chopped
140g red lentils
400g can chopped tomatoes
½ 400g can chickpeas (drain and freeze the rest for another time)
Handful fresh coriander, roughly chopped plus some to scatter over the top
What to do…
Make vegetable stock by filling a large jug up to 850ml with boiling water and drop in the two vegetable stock pots. Use a balloon whisk to dissolve and mix in the stock pots.
In a large saucepan, dry-fry the cumin seeds for about a minute or until they start jumping around the pan! Add the chilli powder and give it a quick stir. Then, splash in some rapeseed oil together with the onion and cook for a further 5 minutes on a moderate heat. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 minutes.
Chuck in the chickpeas and coriander and then put all the soup ingredients into the blender jug of your food processor. Whizz until the soup is a lovely thick and smooth purée.
Pour into soup bowls or mugs and enjoy the heat and sunshine that emanates from your red lentil, chickpea and chilli soup – lovely.