This soup is one of the nicest soup recipes in my repertoire, with a perfect balance of fragrant spices: cumin, coriander, tumeric, with heat from chillies, zing from lemon juice & freshness from freshly chopped coriander. My friends love this recipe! By adding some milled chia or flaxseed at the end of the cooking time, the nutritional value of this soup is boosted.
This soup is equally delicious with meat or meat-free. You can use leftover bits of chicken or turkey n this soup, making this a very inexpensive but healthy soup to make!
Preparation: 30 mins
Cooking time: 45 mins
175g tin of black-eyed beans (chick peas work equally as well if you cannot source black-eyed beans)
1 tsp coconut oil
3 red onions
4 garlic cloves, crushed
2 red chillies or 1 tsp dried chillies
2 tsp ground tumeric
2 tsp ground cumin
1tsp ground coriander
150g can of tinned tomatoes
700ml vegetable bouillon stock
100g red lentils
Optional. 2 chicken or turkey breast. Finely sliced. You can use cooked poultry too.
1 tbsp tomato purée
30g chopped coriander
Juice from 1/3 a lemon
Melt the coconut oil in a large pan. Add the garlic, onions & chopped chilli until the onion is browned & soft.
Stir in the tumeric , coriander & cumin for about a minute before adding the stock (you do not want the spices to burn otherwise the soup will taste bitter).
Add the lentils & turkey or chicken, if including in the soup. Simmer for 20 mins, before adding the black-eyed beans & tomato purée. Simmer for a further 15 mins until lentils are soft & poultry cooked through. Season with salt & pepper. Adjust the amount of chilli & lemon juice to taste if required.
Spoon into bowls & garnish with the remaining chopped fresh coriander.
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