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As my grandad would say, this is a soup with eatin’ and drinkin’ in it! A hearty bowl made with staple ingredients and kicked up a notch with a stellar spiced oil that provides the soup with a finishing touch of aromatic heat. The oil can be stored in a jar in the fridge for about a month and used to drizzle over cooked meat, to dip bread into or to pep up soups and stews like this.
*How to freeze. Allow to cool, then transfer to a sturdy freezer bag or a container and freeze for up to 6 months. Defrost slowly in a pan over a low heat.
Heat the oil in a pan and gently fry the onion and garlic for 10 minutes until soft. Add the spices and fry for a few minutes before adding the tomatoes and plenty of seasoning. Allow them to cook down for 3-4 minutes.
Pour in the stock, bring to a simmer and cook for 15 minutes, then add the lentils and chickpeas and cook for 10 minutes more.
Meanwhile, make the spiced oil. Gently heat the oil and spices in a pan over a low heat and then remove from the heat and leave to infuse for at least 10 minutes.
Serve the warm soup with crusty brad, a drizzle of the spiced oil and a scattering of parsley leaves.
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Hey, Is it a normal size 400g tin of chickpeas that gets added? It's not in the recipe? Thanks
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