- Chunky Chickpea & Lentil Soup With Tahini & Tomatoes.jpg (34.74 KiB) Viewed 267 times
Takes: 45 - 50 minutes
Serves: 2
No nutritional information available.
Ingredients
- Olive oil
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 3 celery stalks, finely chopped
- 400g can chickpeas, drained
- 400g can cherry tomatoes
- 750ml hot vegetable stock
- 60g red lentils, rinsed
- Sea salt and black pepper
- 2 tbsp tahini
- ½ bunch of flat-leaf parsley (approximately 15g), roughly chopped
- Extra virgin olive oil, to finish
For the speedy croutons (optional):
- 2 slices of sourdough
- 1 garlic clove
Method
1. Warm 1 tbsp of olive oil in a large saucepan set over a medium heat. Add the carrots, onion and celery, and cook for 5 minutes until just softened.
2. Tip the chickpeas, cherry tomatoes, stock and lentils into the pan, add a generous pinch of salt and pepper and bring to the boil.
3. Once the liquid is boiling, turn the heat down to a simmer and cook for 20 - 25 minutes, stirring occasionally, until the carrots are soft and the lentils are cooked.
4. To make the croutons (if using), toast the bread, then rub the garlic clove on each side and cut into bite-sized pieces.
5. Remove the pan from the heat, then stir in the tahini and parsley and season to taste. If you have made croutons, stir them through the soup or scatter over the top. To serve, divide into bowls and finish with a drizzle of extra virgin olive oil.
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