Now that the dark nights are drawing in and the cold weather is looming, we thought it might be nice to share our ‘souper’ easy chickpea, lentil and chilli winter warmer.
Now, we are certainly fans of dishes that require minimal washing up and we can bet you are too! So with this little dish you can go ahead and tick that box! Hurrah!!!
You can pop this in a slow cooker (aka the queen of the kitchen) and leave it to simmer all day or you could use a saucepan and leave it to simmer on the hob!
1 tbsp organic coconut oil
1 tsp chilli flakes, or 1 chopped chilli
2 tsp ground cumin
1 red onion
2 cloves of garlic (which, for garlic lovers like us, actually means 4)
140g of lentils of your choice (we love puy lentils for this one)
850ml of vegetable stock
400g of tinned tomatoes
200g of chickpeas
Put oil into frying pan along with the chopped onion and garlic and cook until soft, then add the cumin and chilli for a further minute (just until they start to release their aromas).
Then place all ingredients into the slow cooker and cook on a low heat for 6-8 hours or high for 3-4. If cooking on the hob, then simmer until lentils are cooked.
You can leave chunky or blend until smooth! Your soup, your choice!
Then at the end of a long day, put your feet up and enjoy this simple but super tasty vegan bowl of goodness!
(Good to freeze for another day too)
Chickpeas - a good source of dietary fibre, protein, copper, folate and manganese, so all in all, great for digestive health!
Lentils - very low in saturated fat and cholesterol, another great source of protein, iron, copper and fibre.
Cumin and Chilli - both great sources of fibre, vitamins A, C, E, K and B6! Qwor - yes please!
(And not forgetting the queen herself...
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