Cherry Tomato, Lentil and Chickpea Soup
Serves 8
Prep Time mins
Cooking mins
Level low
Ingredients
- 1 can Mayor Diced Onions
- 6 finely chopped Carrots
- 2 finely chopped Celery
- 3 finely chopped Garlic Cloves
- for sautéing Olive Oil
- 250g Dried red lentils
- 2 x 400g Mayor Cherry Tomatoes
- 1.5ltrs Pinto's Pride Chicken Stock
- 3 Bay Leaves
- Thyme
- 400g, drained and rinsed Mayor Chickpeas
- Crushed Salt and Pepper
- optional Hanini Creamylight for Cooking, Original
Add the finely chopped onions, celery, carrots and garlic to your food processor and pulse until everything is small but not puréed.
Add a few glugs of olive oil to a large saucepan, add the vegetables and sauté over a medium heat for about 10 minutes until they soften.
Rinse the lentils well until the water runs clear and then add to the sauce pan and cook for a minute. Stir in the Mayor Cherry Tomatoes and Pinto's Pride Chicken Spoon Stock and bring to a boil. Add the bay leaves and thyme and season to taste. Turn the heat down, cover and simmer gently for around 35-40 minutes.
When the soup is ready it will be nice and thick. You can blend completely until smooth or partially blend, with a stick blender directly in the pan, and leave it thick and chunky.
Add the drained Mayor Chickpeas to the soup and continue cooking until they are heated through. Serve with a dollop of Hanini Creamylight if desired.
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