Posted on
27 September 2012
by
ewfood
Warm Lentil Chickpea Soup
Ingredients
3/4 cup of brown or green lentils, picked over and rinsed
1 full cup of dried chickpeas - soaked overnight, drained and boiled until tender
1 full cup of broad (fava) beans - soaked overnight, drained and boiled until tender
7½ cups of vegetable stock or water (meat stock can also be used)
800g or 14oz chopped tomatoes - canned
1 bunch of coriander (cilantro)
1 bunch of parsley - chopped
2-3 tbsp olive oil
2 onions sliced
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 tsp ground cinnamon
Handful of salt - chopped
Handful of ground black pepper
3/4 cup caster sugar
Pinch of saffron (kesar)
Servings
8
Preparation
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Heat the olive oil in a stockpot or large pan to start making the soup. Then add the onions and stir over a low heat until they are soft - for about 15 minutes or so
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then add the saffron, cinnamon, turmeric and ginger together with the tomatoes and a little sugar.
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Mix in the lentils and pour in the water or stock.
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Bring the mixture to a boil and then turn down the heat
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cover the pot and let the soup simmer until the lentils are soft and tender – about 25 to 30 minutes or so.
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Add the cooked chickpeas and beans, and bring to a boil, then cover and let it simmer down for another 10-15 minutes. Stir in the fresh herbs and seasonings and mix well for 5 minutes.
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Serve hot. This delicious soup can be eaten with some warm crusty bread.
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Cooks Note
Serves 8