Recipe: Lentil & Chickpea Soup

I’m sure some of you are thinking - is this a dahl or a soup? Well, it could be either! Add a little water and you have a soup, have it as it is and it’s dahl!

The chickpeas here have been mashed down a little to make a little thicker soup, but if you’d like it even thicker, use your vitamiser and blend it down some more.

Makes:

• 3 serves

Ingredients:

• 240 grams chickpeas, including the water
• 240 grams lentils, including the water
• 1 tbs garlic
• 1/2 tbs dijon mustard
• pinch salt
• 1 tsp ground cumin
• 1 tsp coriander
• 1 tsp onion powder
• 1 tbs paprika
• 1 tsp chilli flakes
• 1 tbs white mustard seeds
• 1 tsp curry powder
• 1 tab “beef style” vegetable stock
• 2 cups water

Instructions:

1. Throw all the ingredients into the pot and simmer.
2. After 20 minutes, mash the chickpeas roughly with a potato masher.
3. Simmer for another 20 minutes before serving.