Red Lentil Soup with Roasted Chickpeas

I’ve once again made some lentil soup – one of my favourites. I came across a recipe on YouTube over a year ago and have been following it ever since. I actually went ahead and made my own Youtube video about it! 


This time around, I wanted to add another dimension to it – adding chick peas.

Here are the main ingredients:

  • 1 ½ cups of lentils
  • 900ml carton of vegetable or chicken broth
  • 1 cup of water
  • 1 large red onion
  • 1 can (14oz) of diced tomatoes (or 2 large diced tomatoes)
  • Fresh thyme, to taste
  • 1 scotch bonnet pepper, if you can handle it
  • 3 inches of fresh ginger, chopped
  • 2 tablespoons and a dash of olive oil
  • 1 can of chick peas
  • 3 teaspoons of curry powder
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric
  • 1 teaspoon of coriander
  • Black pepper, to taste

I started off this cooking by working on the chickpeas. I gave them a good wash, making sure the water was clear by the end. I dried them off, threw in a dash or two of olive oil, then sprinkled them with curry powder.

Lentil Soup Ingredients -Seasoned Chick Peas

The oven was already preheated at 400 degrees, to get a good roast going. I put the chickpeas on a cookie sheet lined with parchment paper. Before I popped them in, I gave them a little drizzle of olive oil. They cooked for about 20 minutes, and the finished result looked like this:

Lentil Soup Ingredients - Roasted Chick Peas

BTW, eating roasted chickpeas alone is a great snack alternative to chips or other greasy goodies!

Look at all the pretty colours! Don't forget the ginger and peppers!

Look at all the pretty colours! Don’t forget the ginger and peppers!

Now on to the rest! I put the olive oil in my pot, heating it on high for about a minute. I dumped the cumin seeds and stirred them around for just over a minute, giving them enough time to open up. I added the onions, stirred them around and waited for them to get a bit translucent. The turmeric and coriander were added at this point. About 30 seconds later, I added the ginger and scotch bonnet pepper. After another 30 seconds, I added the tomatoes. I gave it a strong stir.

Lentil Soup Ingredients - With Tomatoes

Within the next 45 seconds or so, I added in the lentils and gave another strong stir. Now it was time to add the broth and guess what I did next? I gave it yet another strong stir. I let it come to a boil, then I turned down the stove to a 3 to let my concoction simmer. With the lid partially on the pot, I gave it 15 minutes on the timer.

When the timer went off, I checked to see how things were going. At this point, I added about a cup’s worth of water. I gave it a stir and let it sit for another 15 minutes on 3. After all that, I added the fresh thyme I got from my mommy. I turned the heat off and pureed the soup with my immersion blender until it got to a fluffy, creamy-looking appearance.

Lentil Soup Ingredients - Pureeing It Up

I gave the soup a chance to cool, as I was going to freeze the soup in individual glass containers.

File photo of how I distribute my lentil soup

File photo of how I distribute my lentil soup

After I ladled them up, I distributed the chickpeas to each bowl, probably dropping about 20 peas to each bowl. But I was ready to eat right away and this it what it looked like:

YUMMY!

YUMMY!

I recommend this recipe for everyone! The iron from the lentils, the fibre from the chickpeas, the taste of everything else makes this recipe a winner! Also, it’s a pretty affordable meal – I’d say all these ingredients cost me less than $15 and I got 8 bowls out of it.

Update as of January 29th, 2014: After watching the Grammys this past weekend, I’ve adopted a new diet guideline that I’ve dubbed a “Would Beyoncé Eat It?” I’m pretty sure this healthy meal would be Beyoncé-approved!

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