Clea Grady
An easy weekday dinner, and fabulous the next day as a leftover lunch; this really is one of my favourites!
A special mention to Four Corners Lentil Soup, which was the original soup my lovely friend brought round and the inspiration for this recipe.
Good slug of olive oil
1 large onion (red or white, whatever you prefer/have in the cupboard)
3-4 big cloves of garlic, finely chopped
A good chunk of ginger, peeled and diced finely (about the same amount in total as the garlic)
1 large lemon
1 tsp cumin
1/2 tsp cayenne pepper
3-4 sundried tomatoes from a jar (chopped as finely as you can get them)
Handful of cherry tomatoes
200g red lentils
1 tin chickpeas
1 tin chopped tomatoes
Good few handfuls of kale, washed and chopped
475ml vegan veggie stock (use gluten-free if needed)
240ml water
Cracked pepper to taste
An easy weekday dinner, and fabulous the next day as a leftover lunch; this really is one of my favourites!
A special mention to Four Corners Lentil Soup, which was the original soup my lovely friend brought round and the inspiration for this recipe.
1. Put some olive oil in a pan and get it on a low heat.
2. Chop up your onion and chuck in the pan.
3. Chop/mince up your garlic and ginger and add to the pan.
4. Add the cumin and cayenne and stir well.
5. Wash your lemon and chop into fairly chunky slices – I pretty much use the entire lemon as I just love the flavour, but you may want to use three slices to begin with – and add to the pan.
6. Add the finely chopped sundried tomatoes and mix in.
7. In a separate bowl, wash your lentils and drain – set aside.
8. In a colander, empty 1 tin of chickpeas and wash well.
9. Add the lentils to the pan and mix well. Add the chickpeas to the pan and mix well.
10. Cut your cherry tomatoes into quarters and add to the mix.
11. Open a can of chopped tomatoes and pour into the pan – mix well.
12. In order to get out the remaining tomato/juice from the can, fill with cold water and pour into the pan (roughly 240ml of water).
13. Add enough water to the kettle for two more cups and switch on.
14. Mix up your veggie stock and add to the pan. Mix well and cover with lid, leave covered for approximately 10 minutes (this gives you time to tidy/wash up what you’ve used so far).
15. Put kale in colander and wash. Leave on side, ready for later.
16. The soup needs about 20/30 mins to thicken (lid off), and needs stirring every now and then. It should be simmering hot, but not boiling.
17. When you are happy that it’s pretty much ready, roughly chop your kale and add to the soup. Simmer for an additional 5 minutes or so and then your soup is ready to serve.
18. Add pepper to taste or for garnish. Dig in!
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