Lentil Soup and Falafel
The English Kitchen
The English Kitchen
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Ingredients

  • 2 TBS olive oil
  • 2 medium onions, peeled and finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 stalk of celery, peeled and finely chopped
  • 1 tsp fine sea salt
  • 1 pound lentils,picked through and rinsed
  • 2 medium tomatoes peeled and chopped
  • 2 litres vegetable stock (about 2 quarts, I like Marigold powder)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground white pepper
  • 1 pound dry chickpeas (Don't use tinned. They will not work.) (about 2 cups)
  • 1 small onion, peeled and finely chopped
  • a handful of flat leaf parsley chopped (about 1/4 cup)
  • 4 cloves fresh garlic, peeled and minced
  • 1 1/2 TBS flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • pinch ground cardamon
  • unflavoured oil for frying (I like canola or sunflower oil)

Instructions

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