Lentil and chickpea goulash

🥘 Lentil and chickpea soup is filling, nutritious, full of protein and completely vegan.

 

🥣 Lentil and chickpea goulash

Ingredients (serves 4)

• 200 g brown or green lentils

• 200 g chickpeas (cooked or canned)

• 1 large onion (chopped)

• 2 cloves garlic (chopped)

• 2 carrots (cut into rings)

• 1 red pepper (diced)

• 2 tablespoons olive oil

• 1 tablespoon tomato puree or tomato sauce

• 1 teaspoon sweet paprika

• 1 teaspoon cumin

• 700 ml vegetable stock

• Salt and pepper to taste

• Fresh parsley for sprinkling

 

Preparation

Heat the oil in a large pot, add the onion and garlic and fry for 3–4 minutes until soft and fragrant.

Add the carrots and peppers, fry for another 5 minutes. Spices: add the sweet and smoked paprika, cumin, salt and pepper, stir.

Tomatoes and lentils: add the tomato puree, stir, then add the lentils and vegetable stock.

Cover and cook for 20-25 minutes until the lentils are tender.

Add the cooked or canned chickpeas, cook for another 5 minutes to heat through.

To serve: sprinkle with fresh parsley to taste.

🌟 Variations

• For a curry flavour: add 1 tsp curry powder and coconut milk for a creamy flavour.

• For a thicker texture: blend some of the lentils with a hand blender and then add back to the pot.

• For more vegetables: zucchini, eggplant or spinach work well.

• For a spicier flavour: add chilli or cayenne pepper.

 

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