Moroccan Red Lentil & Chickpea Soup

Ingredients

1 large onion or 2 medium

4 cloves garlic

2 red chilies

Can of tomatoes

1.5 cups red lentils

Around 5 cups water

Can of chick peas

1 Tbsp of tomato paste

Oil to fry

3 tsp of salt or more to taste

Juice of a lemon

Olive oil to garnish

Coriander leaves optional

Method

 

Fry the onion, garlic and chilies in oil for around 5 mins or until the onion goes clear.

Throw in the lentils and fry for a further 2-3 minutes stirring constantly, before adding the water, tomatoes, chickpeas and juice. Bring to the boil then simmer for hours if possible – 1 hour will do it, 2 to 3 is better for really developing the flavour.

If the soup seems too pale at the end add a tablespoon or so of tomato paste.

Serve in bowls alongside some fresh crusty bread. Pour a good drizzle of olive oil onto the soup and a squeeze of lemon, chopped coriander leaves if desired, ground black pepper and salt to taste.

 

Comments

You could also use this soup as a sauce for a pasta dish too, as its get so thick and tasty. Add some vegies on the side and Angel Food cheese on top!

 

Source: Vegan Society