It’s starting to get a bit chilly here in Taiwan, so I’m cracking out my cookbooks. This winter, I’ve challenged myself to start cooking with ingredients that I’ve never used before. It’s also been a while since I’ve contributed a Wanderfood Wednesday post, so I figured I’d make my first new meal and write about it.
I’ve been on a bit of a bean and legumes kick lately, so my first recipe for my winter cooking challenge is a hearty, warming bowl of red lentil and chickpea soup. This recipe from BBC Good Food is super easy to follow, it cooks in about 20 minutes, it’s low-fat and it’s super healthy and vegetarian friendly. I was really pleased with the results and even my husband thought it was a winner.
- 2 teaspoons cumin seeds
- large pinch of chili flakes
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3/4 cup of red lentils
- 850 ml vegetable stock
- 400g can of tomatoes, whole or chopped
- 1/2 can of chickpeas, drained and rinsed
- roughly chopped coriander for garnishing
- 1 teaspoon of Greek yogurt per bowl
- Heat a large saucepan and Dry-fry the cumin seeds and chilli flakes for 1 min in a heated saucepan. You know they’re ready when they start to jump around in the pan and release their aromas.
- Add in onion and oil; cook for 5 minutes.
- Add the lentils, tomatoes and stock. Bring to a boil and then simmer for 15 minutes until the lentils are soft.
- Puré the soup in a food processor until it is a rough purée. Pour it back into the pan and add the chickpeas.
- Heat gently, season and stir in the coriander. Add a spoonful of yogurt and some coriander leaves.