Red Lentil, Chickpea and Chilli Soup

 

Red Lentil, Chickpea and Chilli Soup

2 tsp. cumin seeds

large pinch chilli flakes

1 tbsp olive oil

1 red onion chopped

140g red split lentils

850ml stock

400g can tomatoes

200 can chick peas

small bunch coriander

4 tbsp Greek yoghurt

Dry fry cumin seeds and chilli flakes for 1 minute.

Add oil and onion and cook for 5 minutes.

Stir in lentils, stock and tomatoes, bring to boil, then simmer for 5 minutes.

Whizz in food processor until it is a rough puree.

Pour back into pan and add chickpeas.

Heat gently, season well and stir in coriander.

Serve with a dollop of yoghurt and coriander leaves.

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4 thoughts on “Red Lentil, Chickpea and Chilli Soup

  1. BUTTERNUT SQUASH PIE
    1.3 kg butternut(peeled and seeded weight) 2kg weight before peeling etc
    slice of butter or tablespoon olive oil
    shake of cinnamon
    salt and freshly ground black pepper
    375g puff pastry
    an egg lightly beating for brushing

    Oven 200c / 400f / Gas 6
    Cut the squash into small pieces roughly 2cm pieces and put into a roasting tin or backing dish and pur over oil or melted butter, shake the cinnamon over the pieces too.
    Grind salt and pepper over pie and roast until the flesh is soft and lightly golden.
    Prob 40/50 mins
    When squash is cooked mash slighly with a fork and leave to cool.
    Take chilled pastry and cut sheet in half. Put half into a tray and cover over with the squash seal the edges with some water and put on the other half on top of squash maklng sure to seal the edges….
    Put a few scores on the top of the pie to let out the steam. Then bake for 30 min then when pastry lovely and golden take out of oven to rest for 10 mins serve with a green salad or vegetables, meat fish or chicken..whatever you fancy.

    Its delicious…..

    Then when dinner eaten 5 mile walk required 🙂

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