After the Christmas indulgences, I’ve been trying to stick to a vegetarian diet for as long as I can in January. I’m finding it really easy so far, there’s just a bit more thinking to be done about where I’m getting my protein from. Lentils and chickpeas are both great sources though so I though why not bang them both together in a soup!
Soup is a broad term here as this came out REALLY thick. I think I over-lentilled. So unless you’re feeding a small army, don’t put half a packet of green lentils in like I did. Maybe just 100g or so. But if you do make too much, the good news is this will freeze really well!
See? Not that soupy. But still really delicious! It’s super cheap to make too, you probably already have all the ingredients in your cupboard. I used carrots, peppers and onion as my veg but you can use whatever you like! It’s also completely vegan (just make sure you check your stock cubes).
Hearty Green Lentil and Chickpea Stew
- Can chopped tomatoes
- Can chickpeas
- 100g green lentils
- Vegetable stock melt
- 3 medium carrots, chopped into chunks
- Large white onion, finely chopped
- Red pepper, finely chopped
- 3 cloves garlic, minced
- 2 tsp cumin
- Bay leaf
- Salt and pepper to taste
In a large pan, soften the carrots, onion and red pepper together in a little oil for 2-3 minutes. Add the garlic and stir for another minute or so. Next, add the chopped tomatoes and bay leaf and rinse your lentils and chickpeas and add to the pot. Add your vegetable stock melt/cube, the cumin and a generous pinch of salt and pepper. Pour in 200ml of water and leave to simmer on a low heat with the lid on for 20-25 minutes, checking frequently to see if it needs more water. It’s ready when the lentils and chickpeas are both nice and tender.
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