I used to think that making soups is time consuming and require many ingredients. Thank God my son proved me wrong! When you have a little one you do whatever is possible to acquire them with the best nutritional food that will help them to grow and flourish. Having freshly made soup was inseparable part of dinner when I was a child, the aroma of fresh herbs, vegetables will stay forever in my heart.
And now when I am privileged to create memories for my child, I am sharing with you one of the aromatic, healthy recipe from our menu.
Takes 30 minutes
2 tsp cumin seeds
1tsp olive oil
1 red onion chopped
150 g red lentils
850ml vegetable stock
400 can tomatoes
200 drained and rinsed chickpeas
4 tbsp full fat Greek yogurt
Heat a large pan and add cumin seeds and fry for 1 min until they release their aroma. Add a chopped red onion, tomatos and stock and shimmer for 15 minutes until the lentils have softened.
Blend the soup and add chickpeas. Return everything on the pan and heat gently for another 1 or 2 minutes.
All done, add some yogurt and enjoy!