From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Red Lentil, Chickpea & Chilli Soup.html | 223 ++++++++++++++++++++++++ 1 file changed, 223 insertions(+) create mode 100644 Recipes/Red Lentil, Chickpea & Chilli Soup.html (limited to 'Recipes/Red Lentil, Chickpea & Chilli Soup.html') diff --git a/Recipes/Red Lentil, Chickpea & Chilli Soup.html b/Recipes/Red Lentil, Chickpea & Chilli Soup.html new file mode 100644 index 0000000..34aaf8a --- /dev/null +++ b/Recipes/Red Lentil, Chickpea & Chilli Soup.html @@ -0,0 +1,223 @@ + + + + + + + + +
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Red Lentil, Chickpea & Chilli Soup

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+ + + + Prep Time: 10 mins + + Cook Time: 25 mins + + Servings: Serves 4 + + + + + Source: + + + + + +

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Ingredients

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2 tsp cumin seeds

large pinch chilli flakes

1 tbsp olive oil

1 red onion, chopped

140g red split lentils

850ml vegetable stock or water

400g can tomatoes, whole or chopped

200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)

small bunch coriander, roughly chopped (save a few leaves, to serve)

4 tbsp 0% Greek yogurt, to serve

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Directions

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Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.

Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.

Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

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Nutrition

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kcal

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