Lentil & Chickpea Soup
Cozy Up with a Bowl of Lentil & Chickpea Soup: A Flavorful Indian Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for a vibrant and flavorful Lentil & Chickpea Soup inspired by the rich culinary traditions of India. This soup is not only incredibly delicious but also packed with protein, fiber, and essential nutrients, making it a healthy and satisfying meal for any time of day.
This isn’t your average soup! The combination of aromatic spices like cumin and turmeric, along with the subtle tang of lemon and the creaminess of coconut yoghurt, creates a truly unique and unforgettable flavor profile. It’s a fantastic option for a weeknight dinner, a light lunch, or even a hearty starter.
What makes this Lentil & Chickpea Soup special?
- Flavorful Spice Blend: We use a classic Indian spice combination to create a warm and inviting aroma and taste.
- Nutrient-Rich: Lentils and chickpeas are excellent sources of plant-based protein and fiber, keeping you feeling full and satisfied.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
- Versatile: Enjoy it as is, or serve it with a side of naan bread or rice.
Tips for the Perfect Soup:
- Rinse Your Lentils: Rinsing the lentils before cooking helps remove any debris and ensures a clearer soup.
- Adjust the Spice Level: Feel free to adjust the amount of chilli powder to suit your preference.
- Don’t Skip the Fresh Coriander: The fresh coriander adds a bright and vibrant finish to the soup.
- Coconut Yoghurt Substitute: If you don’t have coconut yoghurt, you can use regular yoghurt or even a swirl of coconut milk.
Frequently Asked Questions:
Q: Can I use different types of lentils?
A: Yes, you can! Red lentils cook quickly and create a creamier texture, while brown or green lentils will hold their shape better. Adjust the cooking time accordingly.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan! Just ensure your coconut yoghurt is plant-based.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
We hope you enjoy this delicious and comforting Lentil & Chickpea Soup! Let us know in the comments how it turns out for you.
Lentil & Chickpea Soup
Ingredients
- 2 tbsp Oil of choice
- 2 Brown onions Roughly chopped
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- small handful Curry leaves
- 2 Garlic cloves Finely chopped
- 2 Large tomatoes Roughly chopped
- 1 tsp Salt
- 1 tsp Chilli powder
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 200 g Red lentils Rinsed
- 400 g Chickpeas Drained and rinsed
- 150 g Spinach Washed and roughly chopped
- 2 tbsp Coconut yoghurt/cream
- ½ Lemon Juice of
- 30 g Fresh coriander leaves Finely chopped (for dressing)
- 1 ½ tbsp Olive oil (for dressing)
- ½ Lemon (for dressing) Juice of
Instructions
- Heat the oil in a large pot.
- Add the onions and cook until softened.
- Add the mustard seeds and cumin seeds and cook for another minute.
- Add the garlic and cook until fragrant.
- Add the tomatoes, salt, chilli powder, turmeric powder, and cumin and cook for a few minutes.
- Add the lentils and chickpeas and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the spinach and cook until wilted.
- Stir in the coconut yoghurt/cream and lemon juice.
- For the dressing, combine the coriander, olive oil, and lemon juice.
- Serve the soup with a drizzle of the dressing.
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