How To Make WINTER LEMONY SPICED LENTIL & CHICKPEA SOUP - Recipe from Rebel Recipes Book

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans provide a cost-effective protein source.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for cooking.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can be used to reduce costs while still providing hydration.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Use 2 tbsp of water from cooked chickpeas to sauté instead of olive oil.

Chop 2 onions, 3 garlic cloves, and a thumb-sized piece of ginger.

Process the onions, garlic, and ginger in a Thermomix for 3 minutes until softened.

Add 1 tsp black mustard seeds and 1 tsp cumin seeds; sauté for a few minutes until fragrant.

Stir in 1 tsp ground turmeric, 1 tsp ground coriander, and 0.5 tsp dried chili flakes; cook for another 3 minutes.

Add 250 g red split lentils and 1.25 L of water from cooked chickpeas; stir in 450 g chopped tomatoes.

Bring the mixture to a boil over medium heat.

Reduce heat to medium-low and simmer the soup for an unspecified time until lentils are tender.

Add 100 g spinach or kale and juice of half a lemon; season with sea salt flakes and freshly ground black pepper.

Garnish with fresh coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary