Lentil Chickpea & Spinach Soup
This hearty and flavorful curry soup is a perfect blend of nutritious ingredients. With the subtle warmth of cumin and a kick of chilli flakes, the bold flavors of this dish will delight your taste buds. A velvety texture is achieved by blending a savory mix of onions, lentils, tomatoes, and chickpeas, enhanced by a touch of refreshing white wine vinegar. Topped with vibrant spinach leaves, this soup offers a satisfying and wholesome meal option for any day of the week.
— Constant Cookbook
Ingredients
- 2 Tablespoons Cumin powder
- 1 Tablespoons Chilli flakes
- Oil
- 2 Tablespoons salt
- 1 Tablespoon white wine vinegar
- 1/2 Teaspoon Garlic
- 1 Onion
- 50g Red split lentils
- 400ml Beef stock
- 200g Chopped tomatoes
- 240g Chickpeas
- 30g Spinach
Instructions
- Chop the onions and fry them in the oil for 5 mins, then make the stock and pour into the saucepan along with the lentils, half the chikpeas and the tomatoes. Bring to the boil and simmer for 15 mins
- Blend up everything until smooth, pour back into the pan and then add the rest of the chickpeas, the cumin, salt, vinegar, garlic and spinach and simmer for 5 mins
- Pour it all into the blender again and pulse 2 or 3 times quickly
- serve!
Yield
Serves 3
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