Moroccan Red Lentil & Chickpea Soup
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.
You could also use this soup as a sauce for a pasta dish, as its get so thick and tasty.
Add some vegies on the side and Angel Food cheese on top!
Source: Vegan Society