Warning: Parameter 1 to wp_default_scripts() expected to be a reference, value given in /home/gograins/www/www/iyp/wp-includes/plugin.php on line 601

Warning: Parameter 1 to wp_default_styles() expected to be a reference, value given in /home/gograins/www/www/iyp/wp-includes/plugin.php on line 601
Golden Lentil Soup with Crunchy Chickpeas | IYP

Golden Lentil Soup with Crunchy Chickpeas

Serves: 8

Difficulty of recipe preparation: Intermediate

Preparation time: 45 minutes

Cooking time: Total 3.5 hours

Ingredients

  • 2/3 cup chickpeas, soaked in cold water for 24 hours
  • 1 cup of red lentils
  • 1 cup diced carrot, skin on
  • 1 cup diced parsnip, skin on
  • 1 cup diced butternut pumpkin, skin on
  • 1 cup diced sweet potato, skin on
  • 1 Red capsicum, diced, seeds removed
  • 1 cup peeled, diced red shallots
  • 8 cloves of garlic, skin on
  • 3 tblsp olive oil
  • 3 tsp cumin seeds
  • 2 tsp fennel seeds
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 4 bay leaves
  • 2 cups unsweetened almond milk
  • 2 cups water
  • 1 cup low fat natural youghurt
  • 1 tsp saffron

Method

  1. Put the (soaked) chickpeas in a saucepan of cold water and bring to boil. Reduce heat, pop lid on and simmer for 1 hour. Rinse in cold water, drain well, then gently pat dry with paper towels
  2. Wash lentils thoroughly and put in a saucepan of cold water to soak while you move on to the next step.
  3. Line a large baking tray with baking paper.
    Put the chickpeas in a freezer bag with just enough olive oil to lightly coat them. Gently rub the bag to ensure even coating before tipping them out into the tray.
    Put the tray in a cold oven and turn it on to 130 C.
  4. Remove from the oven every 10 minutes to shake/roll the chickpeas around in the tray. Continue doing this until they’re dry and crunchy. Remove from oven and put aside.
  5. Turn oven up to 180 C.
  6. Put all vegetables and dry spices (excluding saffron) into a large mixing bowl with olive oil to lightly coat them. Rub with your hands to ensure everything is evenly coated.
  7. Put bay leaves in a large roasting tray and tip the veggies on top of them. Pop into the oven. Roast until the veggies start to caramelize, turning every 15 minutes or so. Meanwhile you can move on to the next step.
  8. Put the saucepan with the lentils on the stove and bring to boil. Reduce heat, pop lid on and simmer for 25 min. Rinse in cold water, drain and put aside.
  9. Remove veggies from the oven when they’re done and after they have cooled enough to touch, squeeze the garlic out of their skins.
  10. Put all the veggies into a large soup pot with almond milk, water, yoghurt and saffron. Bring to boil and simmer for 10 minutes.
  11. Remove bay leaves from the pot and use a stick blender to blend until smooth.
  12. Add lentils to the pot and simmer for another 10 minutes.
  13. Serve hot and steamy in a large soup bowls, topped with the crunchy chickpeas.

View another Recipe

Adai: Mixed Lentil Indian Bread

Anytime Cannellini, Kale and Chorizo

Apple and Cinnamon Chickpea Cake

BARA Nepalese Lentil Patties

Beetroot Hummus

Black Bean and Mushroom Tacos with Tomato and Lime Salsa

Black Beluga Lentil Salad

Cauliflower Dhal

Chicken, Pumpkin and Chickpea Modern Pilaf

Chicken Soup with Kidney Beans & Coriander

Chickpea and Coconut Pudding

Chickpea Brownies

Chickpea, Pumpkin, Leek and Feta Burgers

Chickpea, Split pea and Black Pea Waffle with Medely Tomatoes and Local Yogurt

Choc Mocha Layer Cake with Marshmallow-‘Cream’ Frosting (egg & dairy free) and Honey Lentil Toffee

Chocolate Brownie

Curried Chickpea Stacks

Dorper Lamb in Lupin and Za’tar Crust with Sweet Potato and Lupin Salad Moroccan Flavours (Gluten free)

Eggplant, Lentil and Pomegranate Casserole

French Lentil Bolognaise

Fresh Lentil Mango Quinoa

Golden Lentil Soup with Crunchy Chickpeas

Green Lentil Salad

Healthy Nachos

Hommus

Indian-style Lentil Cottage Pie

Jalapeno and Lime Hummus

Lemony Lentil and Coriander Rice Paper Rolls

Lentil and Lamb Soup

Lentil Balls with Tagliatelle, Greens and Lemon Pesto

Lentil, Brussels Sprout and Macadamia Salad with Crispy Jerusalem Artichoke Chips

Lentil Cakes

Lentil Cakes

Lentil Goulash Soup

Lentil Moussaka

Lentil Nut Patties (vegan and low FODMAP)

Lentil San Choy Bau

Lentil Soup

Lupenta, Tomato , Coconut Chutney

Lupin Brownies

Lupin, Lemon and Parsley Encrusted Prawns on a bed of Garlic Lupin Puree

Mallee Smashed Chickpea & Horseradish Combo

Mamie’s Lentils

Middle Eastern Chickpea and Lentil Tagine

Mighty Moroccan Lentil sliders

Mushroom and Bean Burgers

Pazuki Soup (Adzuki Bean and Smoked Pork Soup

Peanut Butter Bean Brownies

Quinoa, Black Lentil & Roasted Barley Salad with Chickpeas, Cauliflower, Brussels sprouts and Pomegranate in Apple Cider Vinegar

Red Curry Lentil Bites

Red Lentil & Ratatouille Pie

Red Lentil Spaghetti Sauce

Red Velvet Brownies

Rustic Lentil, Lamb & Red Wine Pie

Salty Gooey Bean, Peanut Butter and Jelly Blondies

Spicy Lentil Cake

Spicy Lentil Soup

Spicy Lentil Stuffed Tomatoes

Split Green Pea Soup with Scallops, Bacon, Quinoa & Black Lentil Parmesan Crisps

Split Green Peas Curry

Thai-roasted Pumpkin, Lentil & Ricotta Parcels.

The Pulse Stew

Tomato Lentils

Tradies’ Crispy Egg Loaf

Veal Shank with Braised Mixed Pulses, Pickled Radish and Wilted Kale