Spicy Bean And Lentil Soup
It’s definitely soup season and there’s nothing I like better than a warming spicy soup with lots of beans and lentils. When I made this soup I was trying to re-create an amazing Persian dish which we have at one of our favourite restaurants. (The restaurant is near Shrewsbury. It’s called Old Hall Persian and I would definitely recommend it if you’re ever in the area as the food is amazing).
I’m not sure if I’ve succeeded in the re-creation exactly but the soup tastes really good and has lots of delicious warming spices so it’s all good – I just love the combination of fragrant cinnamon and cumin with the smoked paprika and chilli flakes.
You could use dried chickpeas and beans but I rarely have time and think that organic tinned or in a carton (sainsburys have those) do the job.
This recipe makes enough for four portions so it’s great for keeping in the fridge for work or freezing a couple of portions.
You can also swap the spinach for any greens; kale is delicious as is spring greens.
- 2 tbsp olive oil
- 1 onion roughly sliced
- 4 cloves garlic roughly chopped
- 4 large tomatoes chopped
- 2 cups water
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 1/2 cup red lentils lentils
- 1 can organic chickpeas
- 1 can organic red kidney beans
- Pink sea salt
- 1 tbsp tahini
- Juice 1 lemon
- 1 big handfuls spinach
- 1 big handful coriander
- Top with;
- Chilli flakes
- Pine nuts
- Pinch Sumac
- Serve with flatbread
- Cook the onion in the oil on a medium heat for aprox 10 minutes until soft
- Add the garlic and spices to the mix and cook for a further minute.
- Add in the chopped tomatoes and cook for a few minutes until they are soft then add the water and lentils. Simmer for 10-15 minutes until the lentils are soft.
- Add in the chickpeas and beans, lemon juice, spinach, salt and pepper. Cook for a further few minutes until the spinach has wilted.
- Stir in the tahini and top with coriander, chili flakes and a pinch of sumac to serve.