Tomato Chickpea Soup
I have been making every combination of soup imaginable. This is from BBC Good Food’s recipe portal.
Servings: 4
1x 2x 3x
Calories: 259 kcal
1 tablespoon olive oil 1 red onion chopped 2 teaspoon cumin seed 1/2 teaspoon crushed red pepper 1/2 cup red lentils 3 1/2 cups vegetable stock 15.5 oz. canned chickpeas or 1 1/2 cups cooked chickpeas 14.5 oz. canned diced tomatoes 4 tablespoons Greek yogurt 2 tablespoons cilantro finely chopped salt to taste
Heat a large pot.
Dry roast the cumin and the red pepper until they start to splutter.
Add oil and onion. Saute for a few minutes, until the onions turn golden.
Add lentils, tomatoes and stock. Cook for about 15 minutes, until the lentils are tender.
Using an immersion blender, puree.
Add chickpeas and salt. Cook for another 3 minutes.
Add cilantro. Cook for 1 more minute.
To serve, add a tablespoon of Greek yogurt on top of each serving and garnish with more cilantro, if desired.
Calories: 259 kcal | Carbohydrates: 39 g | Protein: 14 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Cholesterol: 1 mg | Sodium: 1289 mg | Potassium: 651 mg | Fiber: 13 g | Sugar: 6 g | Vitamin A: 685 IU | Vitamin C: 13 mg | Calcium: 116 mg | Iron: 5 mg