Lentil and Chickpea Soup
A hearty soup with lentils, chickpeas and kale.
Servings: 3 Servings
Calories: 546kcal
Ingredients
- 1 Large Onion
- 2 Garlic Cloves
- 1 Celery Stick
- 1 Carrot
- 2 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1/4 tsp Ground Cinnamon
- 1 tsp Tumeric Powder
- 1 tbsp Smoked Paprika
- 1 tsp Chilli Flakes
- 1/2 tsp Cayenne Powder
- 6 Cherry Tomatoes
- 1 Litre Water
- 1 Vegetable Stock Pot or cube
- 200 g Red Lentils
- 1 can chickpeas
- 60 g Steamed Kale
- Salt and Pepper To Taste
- 1 tbsp Chopped Coriander
- 1 tbsp Chopped Flat leaves Parsley
Garnishes
- Coriander
- Parsley
- Chopped Red Onion
Instructions
- Finely chop your garlic, onion, carrot and celery
- Heat up your olive oil and on a medium heat fry the chopped vegetables for 4-5 minutes
- Add the spices and stir until everything is coated
- Add the chopped tomatoes and stir well. Cook them for a couple of minutes until they start to soften
- Next add the water and stock pot, along with the lentils.
- Stir everything and cover. Let it simmer for 10 minutes.
- Add the drained chickpeas and stir well. Cook for another 10 minutes.
- Stir in the steamed kale leaves and the coriander and parsley.
- Garnish with chopped chillies, red onion pieces and coriander before serving.