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Home > Recipes > Yellow lentil, chickpea and vegetable broth

Yellow lentil, chickpea and vegetable broth
( SERVES 4 )

Geoff Scott

Publication: Bite

Bite

Ratings: 5.0 / 5 FROM 1

Yellow lentil, chickpea and vegetable broth

Photo by Tam West

5.0 / 5 FROM 1

Lentils are a staple in Indian cuisine and form the base of dhal, a richly spiced and filling “stew”. This broth is made with both yellow lentils and chickpeas to provide an interesting texture as well as a great source of proteins — you certainly won’t feel hungry after a bowl of this on a cold winter’s day. For a little extra indulgence finish the broth with a dollop of Greek-style yoghurt or a swirl of olive oil.

Ingredients

2 Tbsp Olive oil
½ tsp Ground coriander
½ tsp Ground cumin
½ Onion, diced
3 cloves Garlic, grated
400 g Chopped tomatoes
5 cups Vegetable stock, see how to make below
¾ cup Lentils, yellow ones
400 g Chickpeas, cooked
3 leaves Silverbeet, including stems, washed and sliced
⅓ cup Mint leaves, sliced

Directions

  1. Gently fry coriander, cumin and onion in olive oil for 5 minutes, add garlic then tomatoes and vegetable stock. Bring to the boil.
  2. Add lentils and simmer for 20 minutes or until lentils are almost cooked. Add chickpeas and the sliced white silverbeet stems. Simmer for 5 minutes.
  3. Season with salt and freshly ground black pepper to taste, stir in the green silverbeet leaves and serve into hot soup bowls. Garnish with fresh mint. 

Easy vegetable stock

In a pot, place 2 peeled and sliced onions, 2 washed and sliced carrots, 3 washed and sliced celery stems, 2 whole heads of garlic sliced in half, 1 bay leaf, 2 parsley stalks, 2 tsp salt and 2 white peppercorns. Cover with cold water, bring to the boil, skim and simmer for 45 minutes. Allow to cool then strain. Vegetable stock freezes well and will keep for 4 monbths.

 

More satisfying soups from Geoff

  • Clam, kumara and chorizo chowder
  • Chicken, noodle and green curry soup
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https://www.eatwell.co.nz/recipe/14285/Yellow-lentil-chickpea-and-vegetable-broth/

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Comments

  • cookinkaye
    cookinkaye
    added 1265 days ago

    This is delicious - well my version was even though I didn't have yellow lentils and used red instead. Quick to make and a great winter warmer, perfect Sunday night easy meal with some bread rolls.

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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