Double plant-protein in this deliciously comforting hug-in-a-bowl! Chickpeas give chunky texture, while red lentils help thicken the hearty soup.
You can use either tinned or fresh tomatoes in this recipe. If using fresh, chop up 2 cups of tomatoes. You may need to add a little more salt at the end, to make up for the slightly higher water content, so have a taste test, see what you think.
2 Tbsp olive oil
1 onion, diced
2-3 cloves garlic, diced
2 tsp sugar (I use coconut)
2 tsp balsamic vinegar
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ cup red lentils
1 x 400g can of chopped tomatoes, juice & all (or fresh, see note above)
1 x 400g can of chickpeas, drained
4 cups water
1 tsp vege stock powder or 1 vege stock cube (check gluten free!)
½ cup tomato passata or tomato puree
1 tsp salt (maybe more if using fresh toms)
good crack of pepper
optional handful of herbs and hemp seeds as garnish
In a large pot with a lid, heat the oil over a fairly low heat. Sauté the onions gently until soft – aim for 10-15 minutes if you can (going low and slow deepens the flavour, but if you’re in a rush, just get them soft but not too coloured) Add the garlic, allow to soften but not burn. Add the sugar, vinegar, all the spices and salt. Stir well. Add all remaining ingredients, mix well and crank the heat up til almost boiling. Once it’s simmering, pop the lid on, lower the heat right down again and let it gently simmer away for about 15-20 mins. The lentils should be soft and breaking down. Have a taste test for seasoning, adding more salt and pepper if desired. Serve with (optional) fresh basil, a dash of olive oil on top, hot toast or soft rolls. Enjoy!
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