Warming Vegan Puy Lentil And Chickpea Soup

 

 

I love this tasty, chunky and filling lentil and chickpea soup. As does the whole family.

As always, I cook in large quantities and made a huge vat of the stuff (I should have invited the whole street in to eat) and even made some more this morning, to scoff for lunch and share on the blog today, of course.

Everyone selfishly (!) ate theirs over the weekend before I’d had a chance to snap!

This hearty soup is chock full of goodness and is low-GI too so releases energy slowly.

It’s ideal for getting nutrients and vitamins into your little ones, and you too, of course. An all round winner in my (cook) book!

More so, there’s something so utterly homely about getting back home from a day out, gathering round the kitchen table together, dipping gorgeous homemade bread (or bought, depending on how lazy I feel) into bowls of chunky, heartwarming soup.

I’ve always been maternal and I suppose a big part of that, and for my husband too, is providing and cooking for our kids. I love that blogging means I can work around my family, that I can stop for school pick-up and to make dinner and importantly that we can be together as much as possible.

This lentil soup is a family favourite, my Mum’s favourite, and instantly makes me think of family and happy times when I eat it, even when I’m far from home.

My recipe is below is based on four servings. Enjoy!

Ingredients 

• 2 tbsp olive oil
• 1 red onion, chopped
• 1 white onion chopped
• 2 cloves of garlic, peeled and chopped
• 1 courgette
• 400g or 1 can organic chickpeas, rinsed and drained.
• 175g puy lentils, soaked for at least two hours in cold water and then drained
• 1 can of chopped tomatoes
• 700ml of tomato passata
• 500ml of organic vegetable (vegan) stock & boiling water
• A small bunch of fresh coriander, chopped roughly
• Sea salt and ground paper to season
• lemon to squeeze and garnish

Method

Heat a large pan on a medium heat. Warm the olive oil and then add the onions, courgettes and garlic, cook until onions and courgette are tender and garlic turns golden. Add chickpeas, puy lentils, stock, chopped tomatoes and passata.

Bring to the boil and then reduce to a simmer for 15 – 20 minutes or until the lentils have softened.

Squeeze some lemon and garnish with a slice.

Serve with a huge chunk of wholemeal gluten free or low-gi bread.

The perfect home comfort food!

Gorgeous!

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