plant-based-spicy-lentil-and-chickpea-soup

This delicious Plant Based Vegan Spicy Chickpea and Lentil soup is a meal on its own. It’s delicious for lunch with crusty wholemeal bread and a green salad or with houmous/hummus on toast. Either way you’ll love it for lunch and long for it for supper.

Spicy Chickpea And Lentil Soup

Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 mins
Serves 4

Ingredients

  • 1 Large Onion (Finely chopped)
  • 3 Cloves (Garlic, crushed)
  • 3cm Fresh ginger (Finely grated)
  • 3 teaspoons Ground coriander
  • 2 teaspoons Ground cumin
  • 1/2 teaspoon Chilli powder
  • 400g cans Chopped tomatoes
  • 1l Marigold Vegan Bouillion
  • 250g Red lentils, washed until the water runs clear
  • 2 cans Chick peas, drained and washed until the water runs clear
  • 1 bunch Fresh cilantro/coriander (chopped)

Directions

  1. Add 3cm of cold water to a soup pot and add your chopped onions. Cook for 5-7 minutes until the onions are soft and clear.
  2. Add the ginger and all the spices then stir continuously for 1 minute.
  3. Add the canned tomatoes, stock and lentils. Simmer, uncovered for 20 minutes and then add the chickpeas and cook for a further 10 minutes. Add more water and heat through if it's looking a bit too thick for you. Finally add the coriander/cilantro and allow it to wilt for a few minutes before serving.
  4. And that's it! Yummy, simple chickpea and lentil soup. If you don't like coriander/cilantro, try adding some fresh baby spinach instead.

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