A light and easy to make vegetarian soup, made a bit more consistent by the addition of lentils and chickpeas. With a strong aromatic base from cumin seeds (which as you may know from other recipes, match the chickpeas and tomatoes very well) and gently fried red onion. And, of course, why leave it there when you can have it with a kick? Add red chilies as well :D.
All in all, it's a no-fuss, easy to cook comfort food. Enjoy!
Recipe source: here.
Last year: Soufflé au citron (Quark and lemon souffle) (French).
Two years ago: Moroccan potato salad (vegan).
Three years ago: Simple tomato gratin (Gratin Provencal).
Four years ago: Stuffed baked avocados (Middle Eastern).
Ingredients (serves 2-3):
- 2 tablespoons cumin seeds
- 1 teaspoon chili flakes
- 1 tablespoon olive oil
- 1 red onion
- 100 g red lentils
- 850 ml vegetable stock or water
- 400 g can of whole tomatoes, peeled
- 1/2 can of chickpeas, drained
- a handful of coriander, chopped
- salt and pepper to taste
Start by chopping the red onion. Heat the oil in a small-medium soup pot and fry the chili flakes and the cumin seeds in it for 2-3 minutes until you can smell them. Add the red onion.
Fry on low heat until softened to fried, about 4-5 minutes. Add the stock, the tomato can and the red lentils.
Let it simmer for 20 minutes or until the lentils are cooked. Remove from the heat and puree with an immersion blender (optional, if you prefer a smoother finish). Adjust seasoning with salt and pepper. Add the chickpeas:
Mix well and transfer to serving plates. Top each serving with some chopped cilantro (coriander). It's done, dig in! :)
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