With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.
Today’s dish is a great one for all you fans of superfoods out there with both chickpeas and lentils as the core focus! It’s also super easy to make, tastes delicious, and is easily adaptable to be a vegan dish (just lose the yoghurt or use a vegan yoghurt). Shout out to Good Foods for this mid-week solve, which has answered my body’s prayers for something healthy to enjoy and lets get stuck in.
- 1 tin of chickpeas (240g)
- 150g red lentils
- 1 diced red onion
- 2 tsp cumin seeds
- 1 1/2 tsp chili flakes
- Olive oil
- 900ml vegetable stock
- Tin of chopped tomatoes (400g)
- Sprinkle of coriander (or basil)
- Greek yoghurt
Step 1) Sprinkle the cumin seeds (2 tsp) and the chilli flakes (1 1/2 tsp) into your frying pan and dry-fry the seasoning for about a minute. Be warned, that the smell went straight to the back of my throat and everyone in the house was coughing and spluttering trying to breathe through the chilli odour. Even the dog let out a sneeze! That said, I genuinely think the end result could have used some more chilli… but I think I would next time just sprinkle any extra in later on.
Step 2) Now splash some olive oil in the pan and throw your diced onion in too. Cook together for about five minutes until everything starts to get a nice bit of colour.
Step 3) Add your vegetable stock (900ml), the lentils (150g) and your tin of tomatoes and bring to a boil. Then let it simmer nicely for about 15 minutes or until the lentils look soft.
Step 4) When it all looks ready, throw the mixture into a blender and give it a good blitz. Then pour it back into your saucepan along with the chickpeas (240g) to heat through.
Step 5) Finally, dish up the soup into some bowls. Add a few dollops of yoghurt and a sprinkle of coriander if you have it (I only had basil to hand but it tasted good still) and tuck in! You will definitely not be feeling guilty about enjoying this healthy little recipe that is full of superfoods.
If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!
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