Lentil, Chickpea and Spinach Soup

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Ready in just minutes, this soup is a perfect choice for a healthy and satisfying meal. Whether enjoyed on its own or paired with warm, buttered sourdough toast, it promises a burst of deliciousness that will keep you coming back for more..
Served 4 people.

oil of choice
1 tsp cumin seeds
1 brown onion, roughly chopped
1 garlic clove, finely chopped
400g chickpeas
400g chopped tomatoes
150g red lentils
800ml vegetable stock
150g spinach leaves, roughly chopped

– Add 1 tbsp oil to a hot pan. Add the cumin seeds and let them sizzle for 30 seconds. Add the onion and cook for 5 minutes until softened.

– Add the garlic and cook for 1 minute.

– Add the chickpeas with their liquid, the tomatoes, red lentils, and vegetable stock. Mix well, cover, and cook for 20 minutes.

– Add the spinach, stir through, and cover. Cook for 2-3 minutes until the spinach has wilted. Test for seasoning and add salt and pepper to taste.

– Time to serve! I like to garnish mine with a pinch of chilli flakes for some added heat.