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    Red Lentil, Chickpea & Chilli Soup: Ingredients

    Uploaded by

    Nilanga Prasad
    The document provides a recipe for a red lentil, chickpea and chilli soup that includes ingredients like red lentils, chickpeas, tomatoes, coriander and Greek yogurt and instructions to cook the soup by dry-frying spices, simmering lentils and blending the soup before adding chickpeas and finishing with yogurt.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Red Lentil, Chickpea & Chilli Soup: Ingredients

    Uploaded by

    Nilanga Prasad
    12 views2 pages
    The document provides a recipe for a red lentil, chickpea and chilli soup that includes ingredients like red lentils, chickpeas, tomatoes, coriander and Greek yogurt and instructions to cook the soup by dry-frying spices, simmering lentils and blending the soup before adding chickpeas and finishing with yogurt.

    Original Title

    Red Lentil Soup

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    © Attribution Non-Commercial (BY-NC)

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    The document provides a recipe for a red lentil, chickpea and chilli soup that includes ingredients like red lentils, chickpeas, tomatoes, coriander and Greek yogurt and instructions to cook the soup by dry-frying spices, simmering lentils and blending the soup before adding chickpeas and finishing with yogurt.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    12 views2 pages

    Red Lentil, Chickpea & Chilli Soup: Ingredients

    Uploaded by

    Nilanga Prasad
    The document provides a recipe for a red lentil, chickpea and chilli soup that includes ingredients like red lentils, chickpeas, tomatoes, coriander and Greek yogurt and instructions to cook the soup by dry-frying spices, simmering lentils and blending the soup before adding chickpeas and finishing with yogurt.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Red lentil, chickpea & chilli soup

    Ingredients

    2 tsp cumin seeds large pinch chilli flakes 1 tbsp olive oil 1 red onion , chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes , whole or chopped 200g carton chickpeas or a can, rinsed and drained (freeze leftovers) small bunch coriander , roughly chopped (save a few leaves, to serve) 4 tbsp 0% Greek yogurt , to serve

    1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened. 2. Whizz the soup with a stick blender or in a food processor until it is a rough pure, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

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