Moroccan Lentil, Chickpea, and Kale Soup

MOROCCAN LENTIL, CHICKPEA, AND KALE SOUP

By Clea Grady of Veganuary

A good friend brought me this spicy lentil soup when we moved house and I fell in love with it there and then. My adapted version has become a weekly staple ever since. Packed with flavor, protein, and goodness, this is a great soup to make as soon with the hint of a sniffle - add extra cayenne, garlic, and ginger to blast that cold right away!

Ingredients:

  • Good slug of olive oil

  • 1 large onion (red or white, whatever you prefer/have in the cupboard)

  • 3/4 big cloves of garlic, finely chopped

  • Chunk of ginger, peeled and diced finely (about the same amount in total as the garlic)

  • 1 large lemon

  • 1 teaspoon of cumin

  • 1/2 teaspoon of cayenne pepper

  • 3/4 sundried tomatoes from a jar (chopped as finely as you can get them)

  • Handful of cherry tomatoes

  • 1 cup of red lentils

  • 1 tin of chickpeas

  • 1 tin of chopped tomatoes

  • Few handfuls of kale, washed and chopped

  • 2 cups of vegan veggie stock (I use Bouillon)

  • 1 cup of water

  • Cracked pepper to taste

Instructions:

  • Put some olive oil in a pan and get it on a low heat.

  • Chop up the onion and chuck in the pan.

  • Chop/mince up the garlic and ginger and add to the pan.

  • Add the cumin and cayenne and stir well.

  • Wash the lemon and chop into fairly chunky slices and add to the pan.

  • Add the finely chopped sundried tomatoes and mix in.

  • In a separate bowl, wash the lentils and drain – set aside.

  • In a colander, empty 1 tin of chickpeas and wash well.

  • Add the lentils to the pan and mix well.

  • Add the chickpeas to the pan and mix well.

  • Cut the cherry tomatoes into quarters and add to the mix.

  • Open a can of chopped tomatoes and pour into the pan – mix well.

  • In order to get out the remaining tomato/juice from the can, fill with cold water and pour into the pan (roughly 1 cup of water).

  • Add enough water to the kettle for two more cups and switch on.

  • Mix veggie stock and add to the pan.

  • Mix well and cover with lid, leave covered for approximately 10 minutes.

  • Put kale in colander and wash. Leave on side, ready for later.

  • The soup needs about 20/30 mins to thicken (lid off), and needs stirring every now and then. It should be simmering hot, but not boiling.

  • When you are happy that it’s pretty much ready, roughly chop your kale and add to the soup.

  • Simmer for an additional 5 minutes or so and then your soup is ready to serve.

  • Add pepper to taste or for garnish.

  • Dig in!

Makes 4 Servings

Brian Katemanmoroccan, lentil, chickpea, kale, soup