RECIPE OVERVIEW
This soup really delivers in terms of flavour and is super-wholesome for lunch or dinner. It goes great served with some toasted wholemeal pitta bread torn on top. It also freezes well and is a great back-up dinner to have on hand in the freezer.
Ingredients
Serves: 6 people
-
5 - Carrots
thinly sliced -
400 g Chickpeas
drained and rinsed -
0.25 tsp Chilli Powder
-
400 g Chopped Tomatoes
-
1 stick Cinnamon
-
200 g Dried Green Lentils
or dried brown lentils -
5 cloves Garlic
finely chopped -
1 tsp Ground Black Pepper
-
2 tsp Ground Coriander
-
0.5 tsp Ground Turmeric
-
1 tsp Lemon
zest only -
0.5 - Lemon
juice only -
1 - Onion
finely chopped -
2 tsp Paprika
-
2 tsp Salt
-
100 g SuperValu Brown Basmati Rice
-
1 bunch SuperValu Fresh Parsley Flat Leaf
chopped -
1 tbsp Supervalu Ground Cumin
-
2.5 L Vegetable Stock
or water
Method
- Put 3 or 4 tablespoons of water in a large family-sized pan on a medium heat, then stir in the carrots, onion, garlic and salt. Cover with a lid, reduce the heat to low and cook gently for 15 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the chickpeas, tomatoes, lentils, rice, lemon zest and juice and all the spices. Pour in the stock and turn the heat up to high. Bring to the boil, stirring a few times, then reduce the heat to a simmer for 25 to 30 minutes.
- Taste to make sure the lentils and rice are properly cooked. If they aren’t done yet, let the soup simmer for a bit longer, adding a little more water if necessary. Taste and season with more salt and pepper if necessary. Just before serving, stir in the parsley, then ladle into bowls.
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