This soup contains two types of legumes, lentils and chickpeas. Legumes are packed with nutrients and are one of the best plant-based sources of protein. These proteins form the ‘building blocks’ of all kinds of tissues and substances in our body. They support us in producing hormones and keep our muscles and bones healthy. The ingredients are for four portions. Ideal for sharing or freezing a portion.
Ingredients
Preparation
1 yellow pepper
1 large onion
3 cloves of garlic
1//2 inch ginger
100 g dried red lentils
400 g (pre)cooked chickpeas
400 g diced tomatoes
2 tbsp tomato puree
2 vegetable stock cubes
1 l water
1 tsp chili flakes
1 tbsp (grilled) paprika powder
1 tbsp cumin seeds
1 tbsp turmeric
thyme, parsley or chives as garnish
pepper and Celtic sea salt to taste
2 tbsp coconut oil
possibly a delicious sourdough or gluten-free bread roll from the oven
cold pressed olive oil for on the sandwich
Clean the onion and cut it into rings. Place a saucepan on medium heat and heat the coconut oil. Then caramelize the onion rings for about 3 minutes.
In the meantime, clean the yellow pepper, garlic and ginger. Cut these into small pieces. Add this to the caramelized onion and fry for about 3 minutes. Also add the paprika powder, chilli flakes, turmeric and cumin seeds and fry for 1 minute.
Then add the lentils, diced tomatoes, tomato puree, stock cubes and 1 liter of water.
Bring this all to a boil and let the soup simmer on a low heat for 15 minutes. Stir occasionally in the pan, so that the lentils do not stick to the bottom of the pan.
Add ¾ of the chickpeas and puree the soup until smooth with a hand blender.
Stir the rest of the chickpeas through the soup. Pour the soup and add some thyme, parsley or chives for a fresh touch.
If desired, add a nice warm roll from the oven, sprinkle with olive oil and some pepper.
Tasty!