spice, lime, lentils … soup!

20140818-200946-72586757.jpgAutumn 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!

3 thoughts on “spice, lime, lentils … soup!

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