lentil, mustard and chickpea soup
How to make lentil, mustard and chickpea soup recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
½ teaspoon coconut oil or olive oil
¼ teaspoon mustard seeds
½ teaspoon ground cumin
½ teaspoon ground turmeric
1 small onion, diced
1.5-cm (¾-inch) piece of fresh root ginger, finely chopped
1 garlic clove, finely chopped
100 g (3½ oz) red split lentils
250 g (8 oz) canned chickpeas, rinsed and drained
900 ml (1½ pints) hot vegetable stock
50 g (2 oz) baby spinach leaves
salt and pepper
Method:
Heat the oil in a saucepan and add the dry spices. When the mustard seeds start to pop, add the onion, ginger and garlic and cook until the onion softens.
Add the lentils and chickpeas and stir well to coat. Pour in the stock and bring to the boil, then reduce the heat and simmer for 14–16 minutes until the lentils are cooked.
Stir in the spinach until wilted, then season to taste. Ladle the soup into bowls and serve.
For lentil & chickpea salad with warm mustard dressing, heat 3 tablespoons olive oil in a large frying pan, add 1 deseeded and chopped red chilli, ½ teaspoon mustard seeds, 2 sliced garlic cloves and a 2.5-cm (1-inch) piece of peeled and grated root ginger, and sauté for 2 minutes.
Remove from the heat and stir in 1 small sliced red onion, a 400 g (13 oz) can lentils and a 400 g (13 oz) can chickpeas, rinsed and drained, the juice of ½ lemon and 2 tablespoons chopped sun-dried tomatoes.
Stir together, pour into a serving bowl and toss with 60 g (2¼ oz) rocket leaves and 150 g (5 oz) crumbled feta cheese. Total cooking time 10 minutes.
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| lentil, mustard and chickpea soup |
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