Chickpea and Red Lentil Soup with Lime and Cumin

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Red Lentil and Chickpea Soup  At the heart of a table rests pantry staples, this really is what shapes food for a household.  They are possibly sometimes, just as important as the style and other particulars of the kitchen.

I often joke about the fact that I raise my children on rice and beans, well, except beans in my world is a entire closet full of colorful pods – red, green, yellow and pink. However, my favorites are chickpea for their depth of flavor!

While I do not do canned chickpeas, too much of a loss of flavor there, I often cook up a batch, (chickpeas, salt, water and 30 minutes of pressure cooking!) and save in the refrigerator, so there is always some for ready use, pilafs, stews, hummus, the possibilities are endless. And here they are paired into a lovely fresh tasting nutritious soup with the other staple legume in my world, the classic red lentil. A few leaves of kale from the garden and seasoned with lime and cumin we are in business for a meal that works perfectly for a Monday night, make that a chilly Monday night

Chickpea and Red Lentil Soup with Lime and Cumin

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

A comforting and nutritious weeknight dinner made with red lentils and chickpeas seasoned with cumin and lime.

Ingredients

  • 2 tablespoons olive oil
  • 1 and ½ teaspoon freshly ground cumin
  • 1 red onion diced
  • 1 cup pureed tomatoes (about ½ pound run through the food processor)
  • 1 cup of red lentils
  • ¾ cup cooked chickpeas
  • 4 cups of water or broth
  • Salt to taste
  • 1 tablespoon ginger paste
  • 1 stick (2 inches) cinnamon
  • 1 teaspoon turmeric
  • 1 cup finely chopped kale
  • 1 medium sized red bell pepper, diced
  • 1 lime halved
  • Chopped cilantro to garnish

Instructions

  1. 1. Heat the oil and add in the cumin and cook for about 30 seconds. Add in the onion and sauté for about 5 minutes.
  2. 2. Add in the tomatoes, red lentils and the chickpeas and mix well.
  3. 3. Add in water or broth with the salt, ginger, cinnamon and the turmeric and simmer the mixture on low heat for 35 to 40 minutes, stirring occasionally. The lentils should be soft and fairly smooth.
  4. 4. Stir in the kale and the red bell pepper and cook for another 5 minutes.
  5. 5. Squeeze in the lime juice and serve the soup garnished with cilantro.
http://food.lohudblogs.com/2014/10/20/chickpea-and-red-lentil-soup-with-lime-and-cumin/

Red Lentil and Chickpea Soup with Lime and Cilantro

Ingredients

2 tablespoons olive oil

1 and ½ teaspoon freshly ground cumin

1 red onion diced

1 cup pureed tomatoes (about ½ pound run through the food processor)

1 cup of red lentils

¾ cup cooked chickpeas

4 cups of water or broth

Salt to taste

1 tablespoon ginger paste

1 stick (2 inches) cinnamon

1 teaspoon turmeric

1 cup finely chopped kale

1 medium sized red bell pepper, diced

1 lime halved

Chopped cilantro to garnish

Method of Preparation

  1. Heat the oil and add in the cumin and cook for about 30 seconds. Add in the onion and sauté for about 5 minutes.
  2. Add in the tomatoes, red lentils and the chickpeas and mix well.
  3. Add in water or broth with the salt, ginger, cinnamon and the turmeric and simmer the mixture on low heat for 35 to 40 minutes, stirring occasionally. The lentils should be soft and fairly smooth.
  4. Stir in the kale and the red bell pepper and cook for another 5 minutes.
  5. Squeeze in the lime juice and serve the soup garnished with cilantro.
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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