Tomato, lentil and chickpea soup
4 servings
Prep: 10 mins,
Cooking: 45 mins
With a hint of sweet basil and parmesan.
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Ingredients (15)
15 ml | fresh chillies — 573 |
1 | onion — chopped |
2 | garlic — cloves, peeled, crushed |
125 g | lentils — red |
500 g | tomatoes — roasted |
(cut in half, drizzled with olive oil, honey and balsamic, | |
fresh thyme — or rosemary | |
salt | |
1 can | chickpeas — tinned |
900 ml | stock — vegetable |
50 | parmesan cheese — finely grated |
1 | fresh basil |
salt and freshly ground back pepper — to season | |
smoked paprika | |
crème fraîche — and olive oil, to serve |
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