Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas. Simmer for 15 mins until the lentils have softened. Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.Īdd 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins. Small bunch coriander, roughly chopped (save a few leaves, to serve)
If you're looking for a review on this game you've come to the wrong place, but if you're looking for an outstanding Red lentil, chickpea & chilli soup recipe you've come to the right place.Ģ00g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)
0 kommentar(er)
