Alkalising Recipe of the Week – Slow Cooked Chickpea & Red Lentil Soup
With summer just around the corner, why not try this beautiful slow cooked soup before you have to lock your slow cooker away until next winter. This is an excellent vegetarian and alkaline recipe that provides plenty of vegetable protein and fibre from the chickpeas and lentils, it will keep you feeling warm and full for hours.
3/4 cup uncooked chickpeas
1kg pumpkin, peeled, seeded and cut into small cubes
2 large carrots, peeled and diced
1 large onion, chopped
1 cup uncooked red lentils
4 cups vegetable broth (salt reduced or homemade)
2 tbsp tomato paste
1 tbsp minced fresh ginger
1 1/2 tsp ground cumin
Pinch Celtic sea salt
1/4 tsp saffron
Pinch freshly ground black pepper
1/4 cup lime juice
1/2 cup Morlife chia seeds
1 bunch fresh coriander, chopped
1 cup sprouts or watercress
Soak chickpeas in water and 1 tablespoon apple cider vinegar, ensure enough liquid to cover them by 5 cm and allow to soak for 6 hours or overnight. Wash and drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in the slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5- 6 hours.
Stir in lime juice then you are ready to serve.
Serve sprinkled with chia seeds, coriander and sprouts.