Recipe

Spicy red lentil and chickpea soup

Mar 31, 2010 1:00pm
  • 6 hrs 20 mins cooking
  • Serves 6
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Ingredients

Spicy red lentil and chickpea soup
  • 2 teaspoon vegetable oil
  • 1 (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2.5 centimetre (15g) fresh ginger, grated
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 375 gram pumpkin, coarsely chopped
  • 1 (150g) stalk celery, trimmed, thickly sliced
  • 3/4 cup (150g) red lentils
  • 400 gram canned chickpeas, rinsed, drained
  • 400克罐头蕃茄丁
  • 3 cup (750ml) water
  • 3 cup (750ml) vegetable stock
  • 1/3杯(80毫升)的罚款ly chopped fresh flat-leaf parsley

Method

Spicy red lentil and chickpea soup
  • 1
    Heat oil in small frying pan. Stir onion, garlic and ginger over heat until onion softens. Add spices and chilli; continue stirring until fragrant.
  • 2
    Place onion mixture into 4.5-litre (18-cup) slow cooker. Stir in pumpkin, celery, lentils, chickpeas, undrained tomatoes, the water and stock. Cook, covered, on low, 6 hours. Season to taste.
  • 3
    Serve soup sprinkled with parsley.

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