Spiced red lentil and chickpea 'stoup'...half way between a stew and a soup, super good for you and filling, perfect rainy day food.
I cannot get this dish to look good! It does not like having it's photo taken, it's super good though, tastes more than the sum of its parts, plus, it's easy to make. 15 mins prep and getting it going and then you can just let it bubble away on the stove. Tastes even better the next day.
1 red onion, sliced
1tbs minced ginger
1tbs minced garlic
1tbs dried red chili
1tbs ground cumin
200g dried red lentils
1 can of chopped tomatoes
1 carton of tomato passata
500ml of vegetable stock
1tsp of sugar or other sweetener
1 can of chickpeas, drained and rinsed
Salt & pepper to taste
1tbs olive oil
Garnish: Fresh coriander & croutons (I didn't have any croutons and couldn't be bothered making any so I garnished with crunchy roasted chickpeas 😋)
Serve with fresh bread
Heat the olive oil in a large pan, add the onion and cook until softened well. Add the ginger and garlic and cook for another minute, give a good stir. Add the red lentils, the cumin & chili, stir well and then add the stock. Cook for 5 mins before adding the chopped tomatoes, passata and sugar and season well. Bring to a strong simmer and then turn the heat down, add the chickpeas and put a lid on but leave it slightly ajar to release steam. Let it bubble for half and hour or so. Keep and eye on it and give it an occasional stir so as to stop the pulses sticking to the bottom of the pot. Add more liquid if it seems too thick. Check seasoning one last time and that your lentils are lovely and soft.
Garnish with coriander and serve with fresh bread for dipping.
Serves: 6
prep: 15 min(s)
cooking: 40 min(s)
Ingredients
- 1 red onion, sliced
- 1tbs minced ginger
- 1tbs minced garlic
- 1tbs dried red chili
- 1tbs ground cumin
- 200g dried red lentils
- 1 can of chopped tomatoes
- 1 carton of tomato passata
- 500ml of vegetable stock
- 1tsp of sugar or other sweetener
- 1 can of chickpeas, drained and rinsed
- Salt & pepper to taste
- 1tbs olive oil
Garnish:
- Fresh coriander
- Croutons
Method
Heat the olive oil in a large pan, add the onion and cook until softened well.
Add the ginger and garlic and cook for another minute, give a good stir.
Add the red lentils, the cumin & chili, stir well and then add the stock.
Cook for 5 mins before adding the chopped tomatoes, passata and sugar and season well.
Bring to a strong simmer and then turn the heat down, add the chickpeas and put a lid on but leave it slightly ajar to release steam.
Let it bubble for half and hour or so. Keep and eye on it and give it an occasional stir so as to stop the pulses sticking to the bottom of the pot. Add more liquid if it seems too thick.
Check seasoning one last time and that your lentils are lovely and soft. Garnish with coriander and serve with fresh bread for dipping.
