Autumn wind! It’s too soon!! You can keep your chill and save it. August is supposed to be nice. I shouldn’t be sitting at my computer wanting a sweater while I work. I should be looking longingly out the window at the warm summer day, wishing I could just be at the beach.

While my fingers were turning blue (slight exaggeration) I decided that it was time to start soup season again. A warm end to a cool day. There is even extra for sharing.

Spicy Lentil Coconut Soup with Roasted Chickpeas (adapted from this recipe)

• 2 red onions
• 4 garlic cloves
• 2 large carrots
• 4 celery stalks
• 2 tsp. smoked paprika (was able to use some gorgeous smoked paprika that Leanne and I picked up in Spain!)
• 2 tsp. cumin
• 2 tsp. ground coriander
• 2 tsp. garam masala
• 2 tsp. turmeric
• 1 tsp. chilli flakes
• 1 tsp. cinnamon
• 250 g. dried red lentils
• 2 tins (small, if you’re in N.A.) chopped tomatoes
• 1 Tbsp. sugar
• 1.5 liter vegetable stock
• 1 tin coconut milk
• juice of one lime

I blitzed the onions, garlic, carrots and celery in my mini food processor to make things go faster. If you don’t have one, chop them all really small. Saute with a bit of oil in a large pot.

While waiting for those to soften and start smelling up the kitchen mix the spices together. My teaspoon measurements might be considered a little generous. Add in and stir for a minute before adding the lentils, tomatoes and sugar. Simmer for a few minutes and then add in the vegetable stock. Simmer for a minimum of 30 minutes.

Stir in the coconut milk and lime juice.

And now for the roasted chickpeas, which can bake while the soup is simmering.

• 1 tin chickpeas, rinsed
• 1 Tbsp. oil
• 1 Tbsp. lemon juice
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 tsp. chilli flakes
• 1 tsp. smoked paprika
• 1 tsp. salt

Mix the oil and lemon juice in with the chickpeas. Mix the spices separately before adding to the chickpeas and coating well. Spread chickpeas out on a baking sheet and bake at 450F for about 20 min. or until a bit crispy.

Add a small handful of chickpeas onto each bowl of soup. I made some lime naan bread to go with (just add in the zest and juice of one lime into a regular recipe) – amazing combination!