RED LENTIL CHICKPEA AND POTATO SOUP
Het nog nooit rooi lensiesop gemaak nie. Vandag kom eet ons kinders by ons en toe raak ek braaf. Dis ‘n resep waarmee ek al lank loop maar nog altyd versigtig voor was. Aangepas vir ons persoonlike smaak. Verrassend maklik, vinnig en lekker. Ek het twee borsstukkies gebruik vir die broth en agterna die hoender fyngemaak en ook in sop gesit. Resep vra eintlik “vegetable broth” maar ek kon nog nooit ‘n lekker een maak nie en toe myne vervang met “chicken broth”.
- 2 tablebspoons olive oil
- 200 g canned chickpeas, drained
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons ginger paste or finely grated fresh ginger
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 400 g canned chopped tomatoes
- 2 large potatoes, peeled and cut into small cubes
- 200 g (1 cup) dry split red lentils, rinsed and drained
- 1.2 liter (5 cups) vegetable /stock (broth) (I substitute mine with chicken broth, use 2 chicken breasts to make the broth and add the chicken also to the soup)
- lemon juice to taste
- finely chopped coriander cilantro
- lemon zest to garnish
- pinch dried red chilli flakes to garnish
- salt and pepper to taste
Heat the oil in a pot.
Add the onion, garlic and ginger and cook for 5 minutes over medium-low heat, stirring, until softened.
Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas and stock (and chicken pieces) and stir.
Bring to a rolling simmer and then reduce heat and simmer gently for 20 – 25 minutes.
Transfer 2 – 3 ladle full of the soup in a blender and process until smooth, or blitz using an immersion blender.
Stir this back into the soup.
Taste the soup and adjust the seasoning if needed.
Serve the soup garnished with chopped coriander (cilantro) and lemon zest.
Recipe and photo: Lorraine Weitz Brand
