Mediterranean Chickpea Lentil And Rice Soup With Basil Recipes

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

Steps:

• Place chickpeas in a deep bowl, add water to cover by 2 inches, and place in the refrigerator overnight.
• In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 10 minutes.
• Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.
• Bring to a boil, then reduce heat and cover for 1-1/4 hours.
• Add the lentils and rice. Cover and simmer for an additional 35 minutes. You may add additional water or stock at this point if the liquic has reduced too much.
• Remove the bay leaves and season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve