Monday, 29 December 2014

Red Lentil, chickpea & chilli soup

Another lovely soup and another recipe from my mum. It's a nice thick soup with a pit of a punch,

2tsp cumin seeds
large pinch chilli flakes
1 onion, chopped
140g red lentils
850ml veg stock
200g canned chickpeas (drained)
400g chopped tomatoes
fat free fromage frais or fat free natural yogurt
frylight
salt/pepper to season

Blitz the chickpeas in a food processor until it's like a rough puree
In a large saucepan, dryfry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan.
Spray pan with frylight and add onion and cook for 5 mins
Add stock, tomatoes and lentils and bring to the boil.
Simmer for 15 mins until the lentils have softened.

Add the chickpeas and heat through for 5 minutes.

Whizz the soup with a hand blender until it is soup and season with salt and pepper.  I add Shwartz black & red pepper for an extra kick.

Serve with a dollop of fat free fromage frais or natural yogurt.

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