This is a hearty and satisfying soup, that is really packed with flavor, and is proof that meat-less is not necessarily boring. It is adapted from the Senses 2 cookbook. Having the ingredients prepared makes execution of the recipe as easy as 1-2-3.
2 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
1 small knob ginger, grated
1/2 tsp turmeric
2 vegetable stock cubes
4 cups hot water
1 Tbsp tomato paste
1 can tomatoes, crushed
4 Tbsp fresh coriander, chopped
1 can chickpeas, drained and rinsed
3/4 cup orange lentils, rinsed and drained
salt and pepper to taste
Heat the oil in a pot and saute the onion, ginger, and garlic till soft and fragrant.
Add the turmeric, stock cubes, tomato paste.
Add the canned tomato, and water.
Bring to boil for 3 minutes.
Add the coriander, chickpeas, and lentils.
Bring back to boil, reduce heat to a simmer.
Cover, allow to simmer 45 minutes to one hour, until lentils are cooked and soup as thickened to the right consistency.
To be served as part of a meal or as a meal in itself with toasted bread.