Chickpea And Lentil Coconut Curry Soup with Garlic Naan

Ingredients:

Onion: 1⁄2

Garlic: 2 cloves

Fresh ginger: 1 tbsp + 1 tsp

Lime: 1

Cilantro: 1⁄4 cup

Garam masala: 2 tsps

Curry powder: 2 tsps

Ketchup: 1 tsp

Turmeric: 2 pinches

Cinnamon: 2 pinches

Canned coconut milk: 1 cup

No-salt canned garbanzo beans: 1 cup

No-salt canned diced tomatoes: 1 cup

Red lentils: 1⁄2 cup

Optional:

Red chili pepper to taste

Jalapenos: 1⁄2

Black sesame seeds: 1 tbsp + 1 tsp

Naan, whole wheat: 2 pieces

Instructions:

Produce prep: Peel and dice the onion. Peel and mince the garlic. Peel and grate the ginger. Rinse the lentils. Drain and rinse the beans. Wash and cut the limes into wedges. Wash the chili/jalapeno and slice if using. Wash the cilantro and chop or take the leaves off, set aside (if using).

Take a large pan or casserole pot and add 1 tbsp water on a medium heat add the onions and cook until translucent and lightly golden.

Turn the heat down to low and add ginger and garlic, cook for 1 minute.

Add the garam masala, curry powder, ketchup, turmeric and cinnamon, cook for a minute or two.

And in the coconut milk and stir to combine, followed by the canned tomatoes and ¼ cup water at a time to thin out the soup. Stir till combined and bring to a boil and reduce the heat to a very gentle simmer. Add in salt and pepper to taste and any additional water if you like thinner soups.

Add in the lentils and chickpeas, continue to cook for about 15 minutes, or until the lentils are softened and the soup has thickened a little.

When you’re ready to serve, check the seasoning again and serve in warmed bowls, topped with sliced jalapenos (optional), cilantro leaves, a sprinkle of black sesame seeds (optional), an extra drizzle of coconut milk, and a squeeze of lime.

Serve with your choice of bread.