Right, here's the story. A while back, I posted about various soups we were making at home because Boyfriend was having teeth problems, so we had to be creative as he was having them every single day. One day after one those posts, The Girl told me she didn't like soup. Actually, these were your exact words The Girl:
"I put nothing in my soup because I DON'T LIKE IT.
I know that doesn't make me normal but I just don't.
I mean I don't hate it I would just rather eat anything else."
I went home that night after work and the conversation went a bit like this:
me: "Hiya!! How are you? Had a good day?"
B: "Hello! Yeah I'm alright thanks, how are you? Got any comments on your blog today?" (hey, don't judge me, getting comments makes me happy alright?!)
me: "Yeah I did, it was really cool. Only you'll never guess what. The Girl said she doesn't like soup"
(and yes, The Girl is referred to as The Girl in my house - what can I say, blogs have taken over my life)
B: having a heart attack on the floor "What do you mean she doesn't like soup???!!!!!!!!!!!!!"
me: "Well yeah, she said she doesn't like soup".
And the conversation went on and on, Boyfriend banging his head against the wall, not understanding how someone could not like soup. Well ok, maybe he didn't bang his head against the wall, but you get the idea. He was in shock. Just. Could. Not. Understand.
And ever since then, I've been constantly reminded about the soup I'm about to give you a recipe for. Well ok, maybe not constantly, but at regular intervals. "Post about this soup, he tells me, and tell her to try it out!!! She can't say she doesn't like soup until she's tried this one!!!"
So here it is. The Girl, you just have to try this. For my sake (well unless you're allergic to lentils or chickpeas of course). To bring this whole thing to an end. Please. And if you say you don't like it, then I promise never to mention this ever again. Cross my heart.
To make this red lentil and chickpea soup you will need:
- 2 tsp cumin seeds
- large pinch chilli flakes
- 1 tbsp olive oil
- 1 red onion, chopped
- 140g red lentils
- 850ml vegetable stock
- 400g can tomatoes
- tin of chickpeas
- small bunch coriander, roughly chopped (optional)
- greek yogurt (optional)
- Heat a large saucepan and dry fry the cumin seeds and chillli flakes for 1min.
- Add the oil and onion, cook for 5min.
- Stir in the stock, tomatoes and lentils.
- Bring to a boil then simmer for 15min.
- Blitz the soup with a stick blender in the saucepan.
- Add the chickpeas to the saucepan and heat gently for 5min.