Lentil and Chickpea Soup

 
 
Ingredients:


2 tsp cumin seeds large pinch chili flakes 1 tbsp olive oil 1 red onion, chopped 1/2 cup red split lentils 3 1/2 cups vegetable stock or water 1 can tomatoes, whole or chopped 1/2 can chickpeas, drained and rinsed small bunch coriander, roughly chopped (save a few leaves, to serve) 4 tbsp Greek yogurt
Directions:

Dry-fry 2 tsp cumin seeds and chili flakes, 1 minute.

Add 1 tbsp olive oil, 1 chopped onion, cook for 5 minutes.

Stir in lentils, vegetable stock or water and caned tomatoes and boil.

Simmer for 15 minutes until the lentils have softened.

Blend to a rough purée, pour in pan and add chickpeas.

Heat, season and stir in coriander, reserving a few leaves to serve.

Finish with 4 tbsp yogurt and extra coriander leaves.
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Lentil and Chickpea Soup

 
 
Ingredients:


Pork

1 chipotle chile, in adobo sauce

1 tablespoon olive oil

1 pound pork tenderloin, trimmed

1 tablespoon chopped oregano

2 teaspoons ancho chile powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly pepper

Cooking spray

Salsa

4 (1/2-inch-thick) slices pineapple

1/4 cup fresh cilantro leaves

3 tablespoons sliced red onion

3 tablespoons lime juice

1/4 teaspoon salt

1/2 jalapeño, sliced

Remaining ingredients

8 (6-inch) flour or corn tortillas

8 lime wedges
Directions:

For the pork

Preheat the grill to high heat.
Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork.
Combine oregano and the next 4 ingredients.
Sprinkle spice mixture evenly over pork, and let stand for 30 minutes.
Place the pork on grill rack coated with cooking spray.
Grill for 6 minutes on each side.
Remove pork from grill; let stand 5 minutes.
Coarsely chop pork; keep warm.

For the salsa

Coat pineapple with cooking spray; grill for 5 minutes on each side.
Coarsely chop pineapple.
Add cilantro and next 4 ingredients, toss to mix.

For the Tacos

Warm the tortillas according to package directions.
Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas.
Top each taco with about 3 tablespoons salsa. Serve with lime wedges.
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