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!
I’m pairing this lovely soup with rice, may I?
Of course!
Your recipe sounds absolutely fantastic! Loving the addition of spiced chickpeas (which I’ve just made on my blog funnily enough!). If you have a minute, I’d love your thoughts on my lentil & pepper soup 🙂 http://goodfoodmarsh.wordpress.com/2014/09/03/sassy-pepper-and-lentil-soup/