Heat is starting to rise, spring is one the way. Generally a great feeling, we can be out and about, walk around the block, see green. Sadly, it is the end of soup season. Winter brings many a hearty bowl with some bread on the side. I quite happily make soup almost every week while the cold snow settles on the ground. If the temperatures stay as lovely and warm as they have been the soup pot will be going to same way as the mitten box. Packed away. Not only was this soup, tasty and healthy it made the whole house smell just divine. Leftovers were just as good, so if the weather is still a bit gloomy where you leave, this could be the perfect pick me up.
Recipe from Scaling Back Blog
- 2 Cups Red Split Lentils
- 1 Tbsp. Olive Oil
- 1 Onion, Finely Chopped
- 1 Red Bell Pepper Cut Into ½ Inch Dice
- 1 Fresh Jalapeno Or Serrano Chili, Finely Chopped, Including Seeds
- 1 Tablespoon Fresh Peeled And Minced Ginger
- 2 Garlic Cloves, Finely Chopped
- 1 Tablespoon Curry Powder
- ½ Teaspoon Cinnamon
- 2 Teaspoons Salt
- ⅓ Cup Tomato Paste – I used one small can.
- 7 Cups Water
- 1 Can Unsweetened Light Coconut Milk
- 1 15-Ounce Can Of Chickpeas
- 1 Tablespoon Freshly Squeezed Lime Juice
1. Het oil in large soup pot. Add onion and peppers. Cook until tender.
2. Add ginger, garlic and remaining spices with tomato paste. Cook additional 3 minutes.
3. Add water, coconut milk, and drained can of chickpeas. Stir in uncooked lentils. Cooker medium heat for 20 minutes, stirring occasionally.
4. Stir in lime juice before serving.
5. Eat and enjoy!
