Feeling that nip in the air and looking for a vegetarian lunch? Chetna Makan is your go-to woman.
This is a great soup for the cold weather. If you are looking for something healthy but at the same time full of flavour, this vegetarian option is the one for you.
It is really simple to put together using store cupboard ingredients and ready in minutes. You can add some shredded roast chicken to this if you like, but do try the vegetarian version too. Top it with some yogurt and chilli flakes to give it a crisp finish.
Ingredients
For the soup:
1 tbsp sunflower oil
1 tsp cumin seeds
1 medium size onion, finely chopped
1 garlic clove, finely chopped
400g tinned chickpeas
400g tinned chopped tomatoes
150g red lentils
800ml vegetable stock
150g fresh spinach leaves
¾ tsp salt
½ tsp ground black pepper
To serve:
Natural yogurt
Chilli flakes
Ground cumin
Method
Heat the oil in a pan and add the cumin seeds. Once the seeds start to sizzle, add the onions and cook for about five minutes until softened. Add the garlic and cook for another minute.
To this, add the chickpeas (with the liquid), tomatoes, lentils and stock. Mix well, cover and cook for 20 minutes or until the lentils are cooked.
Now add the spinach, mix well, cover and cook for two to three minutes until the spinach has wilted. Add the salt, pepper and mix well. Serve it in a bowl with a dollop of yogurt, chilli flakes and pinch of ground cumin.
See more Chetna’s recipes for Standard Issue here and check out her YouTube channel Food with Chetna for loads more lovely food ideas.
