An easy weekday dinner, and fabulous the next day as a leftover lunch; this really is one of my favorites!
Serves 2-4 (we have big bowls, so it could easily stretch further if needs be – but in all honesty I think it serves 2 as a main meal if you want leftovers the next day, which I really recommend!)
A really good soup pan is great for this recipe. I have a fake Le Creuset, which does exactly what it needs to, but at a fraction of the price. If you haven’t got one then I recommend it, or the real deal if you have the cash, as I make almost everything in it. Obviously a big ol’ saucepan will do for this as well.
Moroccan Lentil, Chickpea and Kale Soup. A hearty vegan soup, packed full of protein.
I’m a bit of a chuck-it-in-and-taste as I go kind of girl, so please forgive the lack of ‘absoluteness’ with this recipe. But this really is a soup you will make your own, so adapt the flavors to suit your own tastes. I like spicy food, so maybe go easy on the cayenne for the first run…
This is lovely served with Violife cheese on hot/toasted ciabatta, and makes a delicious filling lunch the next day. Packed with flavor, protein and goodness, this is a soup I make as soon as I feel the hint of a sniffle… Add extra cayenne, garlic and ginger to blast that cold right away!
A special mention to Four Corners Lentil Soup, which was the original soup my lovely friend brought round and the inspiration for this recipe.