REDUCETARIAN - Eat Less Meat

Moroccan Lentil, Chickpea, and Kale Soup

MOROCCAN LENTIL, CHICKPEA, AND KALE SOUP

By Clea Grady of Veganuary

A good friend brought me a this spicy lentil soup when we moved house and I fell in love with it there and then. My adapted version has become a weekly staple ever since. Packed with flavor, protein and goodness, this is a great soup to make as soon with the hint of a sniffle - add extra cayenne, garlic and ginger to blast that cold right away!

Ingredients:

  • Good slug of olive oil
  • 1 large onion (red or white, whatever you prefer/have in the cupboard)
  • 3/4 big cloves of garlic, finely chopped
  • Chunk of ginger, peeled and diced finely (about the same amount in total as the garlic)
  • 1 large lemon
  • 1 teaspoon of cumin
  • 1/2 teaspoon of cayenne pepper
  • 3/4 sundried tomatoes from a jar (chopped as finely as you can get them)
  • Handful of cherry tomatoes
  • 1 cup of red lentils
  • 1 tin of chickpeas
  • 1 tin of chopped tomatoes
  • Few handfuls of kale, washed and chopped
  • 2 cups of vegan veggie stock (I use Bouillon)
  • 1 cup of water
  • Cracked pepper to taste

Instructions:

  • Put some olive oil in a pan and get it on a low heat.
  • Chop up the onion and chuck in the pan.
  • Chop/mince up the garlic and ginger and add to the pan.
  • Add the cumin and cayenne and stir well.
  • Wash the lemon and chop into fairly chunky slices and add to the pan.
  • Add the finely chopped sundried tomatoes and mix in.
  • In a separate bowl, wash the lentils and drain – set aside.
  • In a colander, empty 1 tin of chickpeas and wash well.
  • Add the lentils to the pan and mix well.
  • Add the chickpeas to the pan and mix well.
  • Cut the cherry tomatoes into quarters and add to the mix.
  • Open a can of chopped tomatoes and pour into the pan – mix well.
  • In order to get out the remaining tomato/juice from the can, fill with cold water and pour into the pan (roughly 1 cup of water).
  • Add enough water to the kettle for two more cups and switch on.
  • Mix veggie stock and add to the pan.
  • Mix well and cover with lid, leave covered for approximately 10 minutes.
  • Put kale in colander and wash. Leave on side, ready for later.
  • The soup needs about 20/30 mins to thicken (lid off), and needs stirring every now and then. It should be simmering hot, but not boiling.
  • When you are happy that it’s pretty much ready, roughly chop your kale and add to the soup.
  • Simmer for an additional 5 minutes or so and then your soup is ready to serve.
  • Add pepper to taste or for garnish.
  • Dig in!

Makes 4 Servings