This Red Lentil and Chickpea Soup is filling, nourishing and just what you need after indulging after the holidays. There’s a delicious base flavoured with roasted red pepper, veg stock and coconut milk. The fibre rich lentils and chickpeas give it body, along with kale. And, did I mention that this one is vegan, gluten free and dairy free? Healthy can be tasty!
Happy New Year everyone! How was your holiday? Was it food filled to the max? I know mine was. By the time New Year’s Day rolled around, I don’t think I could stuff another bite in my piehole. For reals. I tried to maintain my exercise routine over the holidays, but, like most people, there was some overindulging and no amount of exercise could counterbalance all dem cookies 😀 So, now, I just want to get back into some normal eating habits – you know, veggies, beans and the occasional glass of wine (for antioxidants, of course 😉 ).
With the start of a new year means breaking out my new planner. Woo hoo! The geek in me is rejoicing! Do you use a planner? If ya do, is it an electronic one or old school? I like to rock the old school planner. Nothing like putting stuff on paper. I like to write it down. I like to hold the planner in my hands. I like to stick my nose in the middle of it and smell. What? Did I just say that? What is it about the smell of paper? Especially in a book. Don’t even get me started, lol!
Anyway, with planner in hand and a new year to have a fresh start, I’m determined to make this a good one! Do you have any resolutions or goals? I know some people don’t like to make resolutions because when they are broke, it leads to disappointment and you end up feeling crappy about it. But, I still make ’em anyway. Hey, I like tradition, what can I say?
Last year, I wanted to read more, to make more time for it and I definitely did do that. This year, I’d love to increase my reading even more. Over the holiday I read In a Dark Dark Wood by Ruth Ware. It turned out to be an awesome book, though not really scary as the blurb on the cover would allow you to think, but still entertaining, nonetheless. So, I went ahead and picked up another book by the same auther, The Woman in Cabin 10 – stay tuned for thoughts on that one. Along with more reading, I’d love to stop swearing (good luck with that) and to reduce food waste. Waste not, want not, right?
Ok, onto the good stuff. How ’bout this Red Lentil and Chickpea Soup? It’s a yummy one. It’s filling, but doesn’t weigh you down. It’s perfect for lunch or for dinner with a grilled cheese sandwich….dunked, of course.
I’m a big fan of beans and lentils and regularly use them. They are super good for ya and inexpensive so my pantry is always packed with all sorts of them. I’ve included both red lentils and chickpeas here (twice as nice, right?) The base of this is really delicious; it’s flavoured with coconut milk, stock and roasted red peppers, along with aromatics such as onion and garlic, of course. The roasted red peppers give a little vinegar tang and the curry paste and chili flakes give a little heat. The kale adds heartiness, but also provides a lovely colour contrast to the soup. This one would be lovely making on Sunday and eating throughout the week, which I often do.
Cheers to a wonderful 2017, everyone! I’m hoping to bring you more delicious recipes this year, mostly healthy and a few indulgent ones for good measure! Until next time, take care and chit chat again soon 🙂
Red Lentil and Chickpea Soup
- 1 tbsp coconut oil -or olive oil
- 1 onion -thinly sliced
- 3 cloves garlic -minced
- 1/2 tsp chili flakes
- 1 tbsp curry paste -or curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 roasted red peppers
- 3.5 cups vegetable broth
- 1 can coconut milk
- 1 can chickpeas -rinsed and drained
- 1/2 cup red lentils -rinsed, picked over & drained
- 1/2 bunch kale -leaves removed from steam and chopped
- cilantro -garnish, optional
- chili pepper -garnish, optional
- In a medium sized pot or dutch oven over medium heat, melt coconut oil. Add onion and cook until translucent, about 5 minutes. Add garlic and cook an additional minute. Add chili flakes, curry paste, salt and pepper and stir to combine.
- To onion mixture, add roasted red peppers, broth and coconut milk. Stir to combine. Blitz with an immersion blender to make smooth.
- Add chickpeas to pot and simmer about 15 minutes. Add lentils and cook about 5 minutes. Add kale and cook an additional 5-8 minutes until red lentils are tender. Portion in bowls and garnish with cilantro and chili (if using). Enjoy!