Spicy Legumes & Tomato Soup
We have been on a constant battle with our weight. We both feel if we lose couple of stones, we’ll look and feel much greater. Somehow this realization strikes in front of the scale and seem to disappear in front of food. Hence we are on a constant battle.
Some time back I used to have notebook jotting down everything that went inside and calorie counting, rigorous exercise and having soups and stews for dinner. But after having soups very regularly I’ve lost appetite for them. I’m bored doing the same type of exercise repeatedly. Now I’m looking for new suggestions to help me conquer my weight. (All your suggestions are most welcome)
My DH still likes taking soups for dinner. This is one of soups I made for him. It had to be mildly spicy for which I added coriander and chili powder, tanginess from juicy pulp of tomatoes, and of course wholesome – by adding three type of legumes i.e. red lentils, Black beans and Garbanzo beans. You can try it out with your own preferred legumes.
Legumes are a good source of protein for vegetarians. They are low in fat, good source of fiber, and are rich in vitamins and minerals. It’s always recommended that vegetarians combine legumes because one legume can compensate certain type of protein lacking in other and vice versa.
50g red lentil washed
Pinch of turmeric powder
2 tbsp olive oil
1 onion diced
3 garlic cloves diced
4 large tomatoes
1 vegetable soup cube
1 tbsp coriander powder
1 tsp chili powder
1 dried bay leaf
Pinch of cinnamon powder
100g boiled garbanzo beans
100g boiled black beans
Coriander leaves, diced for garnishing
Wash red lentils till water runs clear; add them to a sauce pan with turmeric powder and 250ml water. Cook for 20-30 minutes till lentils are fully cooked and mushy in texture.
While lentils are being cooked, in a separate pan, heat oil sauté onion and garlic till aromatic. Add tomatoes and stir fry for 2 minutes till juice starts to form. Add soup cube, coriander and chili powder. Stir for few seconds till you get spicy paste texture. Add 800ml water, bay leaf, stir well, close the lid and cook in medium heat.
When soup starts to simmer add boiled garbanzo beans, black beans and cooked red lentils. Mix well and season with salt and drizzle cinnamon powder over the soup. Turn off heat and add lemon juice.
Ladle soup into bowls, sprinkle diced coriander leaves and serve hot.