Soups, especially thick ones, spiced with the right warming spices, are the best way to do your body good in winter. Try this recipe for red lentil soup with chickpeas...
What you need:
150 g whole grain rice
2 teaspoons cumin (Cuminum cyminum)
1/4 teaspoon chilli flakes
1 1/2 tablespoons melted coconut oil for frying/ghee
1 red onion, chopped
140 g red lentils
900 ml vegetable broth
400 g tomatoes, cut into chunks
200 g canned chickpeas, rinsed and drained
4 young onions, cleaned and finely chopped
200 g brown lentils, pre-cooked or green Puy lentils
salt and pepper for seasoning
Greek white yoghurt and chopped coriander leaves for serving
Cook for 30 minutes and serve 4 portions.
How to prepare:
Cook whole grain rice according to package directions. Meanwhile, in a pan without oil, fry the romaine and chilli flakes over a medium heat/flame for 1 minute and then add 1 tbsp coconut oil/ghee. Add the chopped onions and fry for 3-4 minutes. Add red lentils, vegetable broth, tomatoes and half the amount of chickpeas and bring to a boil. Cook for 15 minutes, stirring occasionally, until the lentils are soft. Meanwhile, in a second pan, fry the chopped baby onions in the remaining coconut oil/hi over medium heat/flame for 3-4 minutes. Add the pre-cooked brown lentils or green Puy lentils. Cook for 1 - 2 minutes until lentils are soft or heated through (in case of canned lentils). Using a stick blender, blend the soup and add salt and pepper to taste. Divide the soup into 4 bowls. To each bowl, add the whole grain rice, the rest of the chickpeas, a mixture of sautéed baby onions and lentils, and a spoonful of white yogurt and sprinkle with fresh cilantro. And enjoy!
