Tomato, lentil, and chickpea soup

Name: Tomato, lentil, and chickpea soup | Asda Good Living
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 2tbsp Olive Oil; 1 Large Onion, diced; 1 Fennel Bulb, trimmed and diced; 2 Carrots, peeled and diced; 1 large Sweet Potato, diced; 5cm Piece Fresh Ginger, peeled and grated; 2tsp Cumin Seeds; 2tsp Coriander Seeds; 2 Cloves Garlic, crushed; 1tsp Ground Turmeric; 400g Tin Chopped Tomatoes; 1.2 Litres Vegetable Stock, made using 2 low salt vegan stock cubes; 180g Asda Red Lentils, rinsed; 400g Tin Chickpeas, drained and rinsed; 400g Cavolo Nero, stalks removed and chopped

Be the envy of your work colleagues with this fabulously nourishing lunchtime soup.

By Asda Good Living,28th February 2023

Cook: 40 Mins

Serves: 6

Price: £1.50 per serving

Nutritional Information

Each 390g serving contains

Energy
5027kj
308kcal

15%

Fat
7.8g

Low
11%

Saturates
1.6g

Low
8%

Sugars
12.5g

Low
14%

Salt
0.35g

Low
6%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1289kj/308kcal

Ingredients

2tbsp Olive Oil

1 Large Onion, diced

1 Fennel Bulb, trimmed and diced

2 Carrots, peeled and diced

1 large Sweet Potato, diced

5cm Piece Fresh Ginger, peeled and grated

2tsp Cumin Seeds

2tsp Coriander Seeds

2 Cloves Garlic, crushed

1tsp Ground Turmeric

400g Tin Chopped Tomatoes

1.2 Litres Vegetable Stock, made using 2 low salt vegan stock cubes

180g Asda Red Lentils, rinsed

400g Tin Chickpeas, drained and rinsed

400g Cavolo Nero, stalks removed and chopped

Method

Heat 1 1/2tbsp oil in a large saucepan over medium heat and add the vegetables and ginger. Season to taste and cook for 5–6 mins, until softened.

Toast the cumin and coriander seeds in a small pan for a couple of mins, then crush in a pestle and mortar or using a spice grinder. Add half the cumin and coriander mixture, the garlic and turmeric to the pan and cook for a further 2 mins.

Add the tomatoes and stock. Bring to the boil, add the lentils, cover and simmer gently for 20 mins until the lentils are almost cooked. Add the chickpeas and cavolo nero, and cook for a further 10 mins. The lentils should be beginning to break down. Heat the remaining oil in a small pan and fry the rest of the crushed cumin and coriander for 1 min, then add to the soup to finish.

Serve with extra pepper, chilli flakes and a dollop of yoghurt, if you like.