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!
- 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
- 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