Lentil and Chickpea Soup
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4
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
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.
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
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4
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
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.
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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for Shopping at Mar-Val Food Stores! Return to Recipes |