My dinner tonight can be as easily be next day or two days meals. Summer is a time you would not like to be spending long time in the kitchen. Yet, trying to make your meal as healthy, budget and delicious.

Google: “Do you know a handful of lentils is perfect for making a soup or making a salad just a little more filling. They come in brown, green, red, and all shades in between, and we love trying a new kind whenever we come across one! Ever wonder if the colour or specific variety really makes a difference?

“Red Lentils: They’re somewhere in the middle in terms of cooking time and are usually done in about 30 minutes. They tend to get mushy when cooked through, so they’re perfect for Indian dals and other curries, or for thickening soups.”

“Chickpeas: The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family. An excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets.”

My soup has spices to boost the flavour extra. I am glad to have healthy ingredients, less time in the kitchen and a really budget, hearty, comforting, filling and delicious meal. Let’s cook!!!

Ingredients

1/2 cups red lentils, rinsed
1 small onion, chopped
2 Tsp curry powder
1/2 Tsp salt to add last
1/4 Tsp turmeric
1/4 Tsp cumin seeds
2-2 1/4 cups water + extra if too thick
4 plum tomatoes, seeded and chopped, or one can tomatoes
1 red capsicum, washed, cut into bite size
1 leek, cut thinly, washed
2-4 pork fillets, cut long strip
1-2 Chorizo, cut thinly
3 small carrots, cut thinly
1 egg plant, cut into bite size
250 g can chickpeas, drained and washed
2 Tbsp olive oil
3 cloves garlic, minced
2 Tsp minced fresh ginger
2 Tbsp lemon juice
4 Tbsp sugar
4 curry leaves
1 stalk spring onion to garnish

Method

Heat oil adds onions, garlic and ginger, curry powder, turmeric, cumin seeds and curry leave cook for about 10 seconds until fragrant. Then add lentils and water in a large saucepan over low heat; bring to a simmer, stirring occasionally, until the lentils are soft about 35 minutes; then add pork and chorizo about 20 minutes to simmer; cover until the sauce has thickened.

Add carrots, leek, egg plant, capsicum and tomatoes and simmer, covered, until the vegetables are tender especially carrots, leek and egg plants, 8 to 10 minutes longer (chick peas can be put in about 5 minutes). Remove curry leave and from heat. Stir in lemon juice, sugar and salt last. Taste and adjust seasonings with additional salt.

https://helenscchin.com/2015/02/09/pork-chorizo-and-vegetables-red-lentil-soup

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