Friday , December 4 2020
Spicy Lentil and Bean Soup 1

Spicy Lentil and Bean Soup

Recipe from Sara Matthews |@sarabynatureskitchen

Featured in Feast 15 – April 2017

SERVES FOUR-SIX

INGREDIENTS

2tbsp of rapeseed oil
1 large onion, chopped
3 cloves of garlic, crushed
6 tomatoes, chopped
500ml of water
2tsp of cinnamon
½tsp of ground ginger
1tsp of cumin seeds
1tsp of coriander
1tsp of sumac spice mix (optional but adds a lovely citrus kick)
1tbsp of tomato purée

1tsp of chilli powder
1tsp of smoked paprika
120g of red lentils
tin/carton of chickpeas (400g) drained
tin/carton of kidney beans (400g), drained (can be replaced for black beans)
1tbsp of tahini
Juice of 1 lemon
A handful of chopped fresh coriander
A large handful of spinach
Salt and pepper to taste

Method
In a large pan cook the onions in the oil on a medium heat for 8-10 minutes until soft and translucent. Add all the spices and garlic, cook for a further 2 minutes on a low heat stirring to prevent from burning. Add the chopped tomatoes, tomato purée, water and lentils. Simmer for 15 minutes until the lentils are soft. Add the kidney beans, chickpeas lemon juice, salt, pepper and tahini. Stir to combine, add the spinach and fresh coriander, cook until spinach has wilted. Serve with carrot bread rolls for a filling lunch or with mashed sweet potato for a filling dinner.

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