Chickpea, Tomato & Lentil Soup with Spicy Oil
Equipment
- Saucepan
- Wooden spoon
- Chopping board
- Knife
- Measuring jug
- Small frying pan
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
For the Spiced Oil
- 75 ml olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- chilli flakes
To serve
Instructions
- 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.
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.
Nutrition
Calories: 425kcal
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