This is some wholesome and healthy stuff – and now that fall’s coming in, it might really be something you’d like to eat. It’s a hearty soup despite not having very much in it. I mean, you’ve got lentils and chickpeas, and tomatoes, stock, onion, seasoning… that’s it. But since everything but the chickpeas are blended up together, it’s thick and satisfying. And the flavours are so bold and decisive that they make it seem more filling that way, as well. Plus, if you serve it with the dollop of yogurt stirred in, it’s that much more substantial. After all, Greek yogurt manufacturers all go on and on about how they have more protein than regular yogurt!
The recipe comes from Simone’s Kitchen, which was Junglefrog Cooking at the time that I saved the recipe. Sometimes I wind up going farther back in my recipe file because there’s something specific I’m trying to use, or use up, and the right item or right amount of that item doesn’t appear until farther down the list. This time, I had half a red onion to use up, and was looking in my “soups and stews” file, and here we are. The only real change I made was to skip out on the cilantro garnish, but it has plenty of flavour without – feel free to garnish with cilantro on your own bowl if you feel like that’s just what this soup is missing – and anyway I only used the garnishes when we first ate it. In leftovers land, who bothers with stirring in a spoonful of yogurt or sprinkling some leaves on top?
Lentil and Chickpea Soup
2 tsp cumin
large pinch crushed red pepper
1 tsp olive oil
1/2 large red onion, or I suppose a whole smaller one, diced
3/4 cup (ish) red lentils
3 1/2 cups (or go up to 4 if you’re working with cans, since one can is 2 cups) vegetable stock
1 14-oz can diced tomatoes
1 14-oz can chickpeas, drained and rinsed
Greek yogurt to garnish
Dry-fry the cumin and red pepper in a pan over medium heat for 1 minute.
Add the oil (carefully!) and the onion, and saute for 5 minutes more.
Stir in the lentils, stock, and tomatoes and allow to come to a boil.
Then, bring it down to a simmer for 15 minutes.
With a stick blender, blend the soup until it’s more or less pureed. The original recipe said “rough puree,” but mine was pretty much pureed, full stop. Either or.
Stir in the chickpeas.
Continue simmering until the chickpeas are heated through as well.
Serve with a dollop of Greek yogurt on top.
It’s good either with or without the yogurt stirred in – that takes the slight punch of heat out, but there’s nothing wrong with leaving it in. And it makes it creamy, and that much more substantial, so that’s also a possible plus depending on what you’re looking for.