A thick, hearty soup with plenty of warming spices and filling legumes. Serve with a toasted and buttered piece of sourdough.
Heat a large pot over medium-high heat.
When hot, add the onion and oil and cook until softened, about 3 minutes.
Add the garlic, ginger, turmeric, chilli, pepper, celery, fresh tomato and cook for 2-3 minutes.
Add the tinned tomatoes, stock and lentils, stir well to combine, then bring to the boil.
Turn the heat down to a simmer and cook for 15-20 minutes, until the lentils are soft.
Turn off the heat and stir in the chickpeas
Portion into bowls, sprinkle with lots of fresh coriander and serve.
SHORT DESCRIPTION
A thick, hearty soup with plenty of warming spices and filling legumes. Serve with a toasted and buttered piece of sourdough.
DESCRIPTION
Heat a large pot over medium-high heat.
When hot, add the onion and oil and cook until softened, about 3 minutes.
Add the garlic, ginger, turmeric, chilli, pepper, celery, fresh tomato and cook for 2-3 minutes.
Add the tinned tomatoes, stock and lentils, stir well to combine, then bring to the boil.
Turn the heat down to a simmer and cook for 15-20 minutes, until the lentils are soft.
Turn off the heat and stir in the chickpeas
Portion into bowls, sprinkle with lots of fresh coriander and serve.
INGREDIENTS
1 large organic brown onion, diced 1 tbsp Organic Extra-virgin Olive Oil 2-3 organic cloves garlic, crushed 1 tsp organic ground ginger, or 1 tbsp fresh ginger, grated 1 tsp organic ground turmeric 1 large organic green chilli, deseeded and chopped freshly ground black pepper 2 organic stalks celery, chopped 1 large fresh tomato 1 x 400g tin Organic Diced Tomatoes 1L organic vegetable stock ½ cup Organic Red Split Lentils ½ cup Organic Brown Lentils 1 x 400g tin Organic Chickpeas, drained and rinsed 1 small bunch fresh organic coriander, roughly chopped
Method
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