Chickpea and Red Lentil Soup
A fabulously simple and tasty chickpea and red lentil soup. Quick and easy to make with common ingredients.
Ingredients
- 1 tin chopped tomatoes
- 800 ml vegetable stock
- 1 tin chickpeas
- 100 g dried red lentils
- 2 cloves of garlic
- 1 large onion
- 2 bay leaves
- 1 tsp thyme
- 1 tsp ground cumin
- 1 bunch chopped coriander
- 100 g spinach
- chili fresh/ground optional
Instructions
- Make up 800 ml of vegetable stock with boiling water
- Add the chopped onion to a pot with a splash of the stock. Cook for a few minutes until the onion starts to soften. Add the chopped garlic and cook for another minute or two
- Add the thyme, cumin and bay leaves
- Add the dried lentils, chopped tomatoes, and chickpeas
- Bring to the boil, then turn down to a gentle simmer for around 20 minutes, stirring every few minutes
- Add the spinach and chopped coriander and cook for another 5 minutes until the leaves are fully wilted
- Serve with some black pepper and chopped chili/ground chili (optional)
Nutrition
Calories: 237kcalCarbohydrates: 41gProtein: 14gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1281mgPotassium: 803mgFiber: 15gSugar: 6gVitamin A: 3083IUVitamin C: 22mgCalcium: 128mgIron: 6mg
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