Fall is finely here and with it a renewed taste for soups and stews. I came across this wonderful recipe at The Top Cafe in the small market town of Alston in the north of England. I immediately loved the rich flavor of this soup and asked the cafe’s lovely owner Gina if she would share the recipe…and she DID! So here it is for you to try. And please make sure to check out The Top Cafe if your travels ever take you there. Also at www.ryderhousealston.co.uk
Red lentil and chickpea soup (serves 4)
2 tsp cumin seeds
1/2 tsp red pepper flakes
1 tbsp olive oil
1 medium sized red onion, finely chopped
5oz (140g) red lentils
3 cups (740ml) vegetable stock
1x 14oz (400g) can diced tomatoes
1x 14oz (400g) can chickpeas, drained and rinsed
sea salt and cracked black pepper
plain Greek yogurt to serve
a handful of fresh coriander, coarsely chopped
Heat a large saucepan over medium heat and dry-fry the cumin seeds and red pepper flakes until they release their aromas. Add the oil and onion and cook until the onions are soft. Next, add the lentils, vegetable stock and tomatoes. Bring to the boil, reduce the heat, cover and allow to simmer for 10 to 15 minutes or until the lentils are soft.
Add the chickpeas and puree with an immersion blender until texture is to your liking. Season to taste with salt and pepper. Stir in the coriander and serve with a dollop of Greek yogurt.
