A fragrant storecupboard soup with lentils and cumin
We love this soup. It's tasty and filling and very comforting. It's also pretty quick and easy to make, with minimal chopping, which makes it a winner in my book. And most of the ingredients are things you can happily keep in your storecupboard, so you can rustle up a big panful with minimal planning too. The kids all go off to do sport on Saturday morning and in the winter I often have a pan of this soup on the hob to warm them up when they get back. It's become a firm favourite in our house.
The cumin seeds are pretty central to the flavour here - they're very fragrant and more than hold their own as the main spice. They taste quite different to ground cumin, so in this case I wouldn't make the swap.
Serves 4 (ish - it kind of depends how big a bowl of soup you want 😊)
4. Puree the soup (I use a stick blender but you could also use a normal blender or food processor) before stirring in the chickpeas. Heat gently for a couple of minutes, then stir in most of the coriander, saving a bit to garnish - unless you have a coriander refuser in the house, in which case just let everyone add their own at the table and cross your fingers that they might try a bit. 😉
5. Serve with a dollop of Greek yoghurt, a final sprinkling of coriander and wholemeal rolls to dunk.
The cumin seeds are pretty central to the flavour here - they're very fragrant and more than hold their own as the main spice. They taste quite different to ground cumin, so in this case I wouldn't make the swap.
Serves 4 (ish - it kind of depends how big a bowl of soup you want 😊)
Ingredients
4 tsp cumin seeds
1/2 tsp dried chilli flakes (or to taste)
2tbsp olive oil
2-3 onions, chopped
300g red lentils
1 tin chopped tomatoes
1.75l vegetable stock
1 tin chickpeas, drained
1 bunch coriander, chopped
Greek yoghurt and wholemeal rolls, to serve
Method
1. Heat a largish saucepan and when it's hot, add the cumin seeds and chilli and dry fry for a minute or two until fragrant.
2. Add the olive oil and chopped onion and cook gently for 5mins or so until the onion is nice and soft.
3. Tip in the lentils and stir to coat in the spices, then add the tomatoes and stock, bring to the boil and simmer for 15-20mins until the lentils are soft.4. Puree the soup (I use a stick blender but you could also use a normal blender or food processor) before stirring in the chickpeas. Heat gently for a couple of minutes, then stir in most of the coriander, saving a bit to garnish - unless you have a coriander refuser in the house, in which case just let everyone add their own at the table and cross your fingers that they might try a bit. 😉
5. Serve with a dollop of Greek yoghurt, a final sprinkling of coriander and wholemeal rolls to dunk.
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