Chickpea and Lentil Soup

Preparation time: 20 min (plus 1 hour to soak lentils)
Cooking time: 35min
Serves: 8

1 cup lentils (I used red ones)
1 tbsp olive oil
1 onion, chopped
1 tsp ground cinnamon
1 x 410g can chopped tomatoes
1/4 cup tomato paste
8 cups water or chicken soup
100g thin spaghetti
1 tbsp lemon joice
1 x 300 g can chickpeas, drained and rinsed
1/4 cup freshly chopped flat-leaved parsley
2 tbsp freshly chopped coriander

Place lentils in a bowl, cover with cold water and let stand for an hour. 
Drain, then rinse and drain again.
Heat oil in a large saucepan, fry onion and celery for 1 minute. Add ginger and cinnamon and cook for 30 seconds.
Stir in the tomatoes with the joice, the tomato paste and the water or stock. Bring to the boil, then reduce heat and let simmer for 10 minutes.
Stir in the lentils and simmer for 15 minutes or until the lentils are tender. Add the spaghetti and lemon joice, then simmer for another 10 minutes or spaghetti is cooked.
Add the chickpeas, parsley and coriander. Cook, stirring, until heated through, about 5 minutes. Serve hot and enjoy!


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