Guest guest Posted September 30, 2008 Report Share Posted September 30, 2008 I'm on a lentil soup kick this week and made this one tonight - it was great and I will definitely be making it again. Christie North African Chickpea and Lentil Soup Chupa's influence is rubbing off on me and this soup just didn't seem complete without some crushed red chilli pepper flakes! 1 Tbsp olive oil 1 onion, peeled and chopped 1 garlic clove, minced (I used 4 and left out the onion) 1 celery stalk trimmed and finely sliced 1 tsp ground cumin ½ tsp ground turmeric ¼ tsp ground cinnamon 1 Tbsp fresh grated ginger 100g (4 oz) red lentils 175g (6 oz) cooked or canned chickpeas 1Tbsp finely chopped fresh coriander (cilantro) 350mls (12 fl oz) vegetable stock 400g(14 oz) tin crushed tomotoes Salt and pepper to taste Grated zest from one lemon Juice of 1 lemon Some crushed red chilli flakes (optional) Chopped cilantro or parsley for garnish Over a low heat sauté onion, garlic, celery and ginger for about 5 minutes. Add spices, lentils and stock. Bring to the boil and then cover pot and simmer for about 20 minutes. Stir in chickpeas, tomatoes and lemon juice and add salt and pepper to taste. Garnish bowls with chopped cilantro or parsley. Taken from A Vegan Taste of North Africa by Linda Majzlik Quote Link to comment Share on other sites More sharing options...
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