Chickpea, Tomato & Lentil Soup with Spicy Oil

Name: Chickpea, Tomato & Lentil Soup with Spicy Oil
Total time: 50 min
Ingredients: 2 tbsp olive oil; 1 onion (finely chopped); 2 cloves garlic (grated); 1 tsp ground cumin; 1/2 tsp ground turmeric; 400 g tinned chopped tomatoes; 600 ml vegetable stock; 250 g cooked green/puy lentils; sea salt; ground black pepper; 75 ml olive oil; 1 tsp cumin seeds; 1 tsp coriander seeds; chilli flakes; sourdough bread; flat leaf parsley

50 mins

425 cals per serving

Donal's Notes

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.

Equipment

Saucepan

Wooden spoon

Chopping board

Knife

Measuring jug

Small frying pan

Method

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.