Name: Spicy red lentil and chickpea soup
Cook time: 380 min
Total time: 380 min
Yield: 6
Ingredients: 2 teaspoon vegetable oil; 1 (150g) brown onion, finely chopped; 2 clove garlic, crushed; 2.5 centimetre (15g) fresh ginger, grated; 2 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon dried chilli flakes; 375 gram pumpkin, coarsely chopped; 1 (150g) stalk celery, trimmed, thickly sliced; 3/4 cup (150g) red lentils; 400 gram canned chickpeas, rinsed, drained; 400 gram canned diced tomatoes; 3 cup (750ml) water; 3 cup (750ml) vegetable stock; 1/3 cup (80ml) finely chopped fresh flat-leaf parsley

Ingredients

2 teaspoon vegetable oil

1 (150g) brown onion, finely chopped

2 clove garlic, crushed

2.5 centimetre (15g) fresh ginger, grated

2 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon dried chilli flakes

375 gram pumpkin, coarsely chopped

1 (150g) stalk celery, trimmed, thickly sliced

3/4 cup (150g) red lentils

400 gram canned chickpeas, rinsed, drained

400 gram canned diced tomatoes

3 cup (750ml) water

3 cup (750ml) vegetable stock

1/3 cup (80ml) finely chopped fresh flat-leaf parsley

Method

1.Heat oil in small frying pan. Stir onion, garlic and ginger over heat until onion softens. Add spices and chilli; continue stirring until fragrant.

2.Place onion mixture into 4.5-litre (18-cup) slow cooker. Stir in pumpkin, celery, lentils, chickpeas, undrained tomatoes, the water and stock. Cook, covered, on low, 6 hours. Season to taste.

3.Serve soup sprinkled with parsley.

Women's Weekly Food