Lentil and Chickpea Soup

Red lentil and chickpea soup recipe – a warming Middle eastern style soup with a tomato base and spiced with earthy cumin and Ras el Hanout.

3-4 tbs oil
1 onion sliced,
1 clove garlic, sliced
1 bay leaf
1 tsp ras el hanout
1 tsp cumin
1/4 tsp turmeric
1/4 tsp chilli powder or paprika
2/3 cup red lentils, washed and soaked for 10 minutes
1 can of cooked chickpeas, drained
1 cup cherry tomatoes or 1 medium salad tomato, chopped
1 tbs tomato paste
Water
Salt to season
Coriander to garnish

View the full recipe at The Red Lychee →