Spicy Legumes & Tomato Soup

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We have been on a constant battle with our weight. Weboth feel if we lose couple of stones, we’ll look and feel much greater. Somehowthis realization strikes in front of the scale and seem to disappear in frontof food. Hence we are on a constant battle.

Some time back I used to have notebook jotting down everythingthat went inside and calorie counting, rigorous exercise and having soups andstews for dinner. But after having soups very regularly I’ve lost appetite forthem. I’m bored doing the same type of exercise repeatedly. Now I’m looking fornew suggestions to help me conquer my weight. (All your suggestions are most welcome)My DH still likes taking soups for dinner. This is oneof soups I made for him. It had to be mildly spicy for which I added corianderand chili powder, tanginess from juicy pulp of tomatoes, and of course wholesome- by adding three type of legumes i.e. red lentils, Black beans and Garbanzobeans. You can try it out with your own preferred legumes.
Legumes are a good source of protein for vegetarians.They are low in fat, good source of fiber, and are rich in vitamins andminerals. It’s always recommended that vegetarians combine legumes because onelegume can compensate certain type of protein lacking in other and vice versa.

Print recipe here
IngredientsServes 2-350g red lentil washedPinch of turmeric powder2 tbsp olive oil1 onion diced3 garlic cloves diced4 large tomatoes1 vegetable soup cube1 tbsp coriander powder1 tsp chili powder800ml water1 dried bay leafPinch of cinnamon powder100g boiled garbanzo beans100g boiled black beansCoriander leaves, diced for garnishing
Method
Wash red lentils till water runs clear; add them to asauce pan with turmeric powder and 250ml water. Cook for 20-30 minutes tilllentils are fully cooked and mushy in texture.
While lentils are being cooked, in a separate pan, heatoil sauté onion and garlic till aromatic. Add tomatoes and stir fry for 2minutes till juice starts to form. Add soup cube, coriander and chili powder.Stir for few seconds till you get spicy paste texture. Add 800ml water, bayleaf, stir well, close the lid and cook in medium heat.
When soup starts to simmer add boiled garbanzo beans,black beans and cooked red lentils. Mix well and season with salt and drizzlecinnamon powder over the soup. Turn off heat and add lemon juice.
Ladle soup into bowls, sprinkle diced coriander leavesand serve hot.