THIS IS FALL IN A BOWL
FROM THE HUSBAND
Chickpea and red lentil soup for all! My husband nailed it with that comment. This soup really is “fall in a bowl”. Typically when I make chickpeas or lentil soup, they either take an Indian, or north African route in the flavor profile. This time around I took what some will call an unusual part with these legumes. Caribbean! Yes, we’re switching things up.
The Thyme, Caribbean curry powder, Adobo , all these wonderful spices found a new friend in my kitchen today. I skipped on the scotch bonnet because I have a toddler who thankfully eats what we eat. Mild , creamy and my typical, ” bowl in hand , around the fireplace delight” This weather calls for it and we enjoyed every bite of it.
chickpea and red lentil soup-chickpeas
It is acceptable to used canned chickpeas…..but, it is tastier starting from dehydrated chickpeas. You can soak overnight and finish with a quick cook in the morning but I prefer to just start with the dried beans in a crock pot. Salt as desired and you have yourself some perfectly salted chickpeas. Suitable for not only the best chickpea and red lentil soup ever; but also for hummus, salads and more.
I will always advocate for cooking your own beans at home. Its cheaper, more affordable and you honestly can’t tell me you enjoy rinsing out that liquid from your canned beans. In a bind and rush , go for the cans, rinse thoroughly. If you have a crock pot and a few minutes to spare, cook a batch of beans and save for future use. You will probably never go back to canned beans
And there is no need to peel the beans. When I use canned beans I do. Just preference.
A bowl of this chickpea and red lentil soup will get people going for seconds and thirds . So be sure to make enough to go around.
Chickpea and red lentil soup
Ingredients
- 2 Cups cooked chickpeas
- 1 Cup red lentils
- 1 8oz can tomato sauce
- 1 Tbsp canola oil
- 1/2 Cup Sweet onions Diced
- 1 Tbsp all purpose caribbean curry powder
- 1 Tsp paprika
- 1 Tsp Adobo
- 1 Tsp onion powder
- 1 Tsp Garlic powder
- 1/2 Tsp Dried thyme
- salt to taste
Instructions
- Heat oil in a medium sauce pan or large skillet. Sautee onions for 2-3 minutes or until translucent and just starts to brown. Add in tomato sauce and cook for another 5 minutes, stirring occasionally to prevent burning.
- Add in cooked chickpeas and a cup of water. Cover and simmer over medium high heat for 10-15 minutes.
- Rinse lentils with cold water and add to pot. Add an additional 2 cups of water and all remaining ingredients . Reduce heat. Simmer for an additional 20-25 minutes, stirring occasionally until lentils are soft to almost creamy.
- Season to taste and enjoy with some warm flat bread/ naan/cornbread
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