Here’s the thing. You can make this with stock powder, and it will still pass the taste test, but I highly recommend using either a good quality shop-bought stock, or your own homemade vegetable or chicken stock for this recipe. It adds another dimension to the flavour, it feels more nourishing, and you’ll be twice as likely to make this again! I’ve talked before about making sure there’s always a ‘yum’ factor to a meal. In this case, it’s the crispy onions used as a garnish. If you have a family member not so keen on vegetarian dishes then this will win them over! You could also add a dollop of yoghurt or a poached egg for some extra protein.
- 3 - brown onions, finely sliced
- 2 - cloves garlic, finely sliced
- 1/2 tsp - turmeric
- 1tsp - ground coriander
- 1tsp - ground cumin
- 1cup - whole red lentils
- 1cup - green or yellow split peas
- 1.5L - vegetable or free-range chicken stock
- 100g - whole or buckwheat soba noodles
- Pumpkin seeds for garnish
- Heat some olive oil or coconut oil in a heavy-based saucepan.
- When hot, add a third of the onions to the pan as well as the garlic. Turn the heat down to low, and fry for 8-10 minutes until the onions and garlic are soft.
- Stir in the spices and fry for a minute.
- Tip in the lentils and split peas and stir to coat well.
- Pour in the stock and bring to the boil.
- Turn the heat down to very low, and simmer gently for approximately 40 minutes until the legumes are soft. I like mine to have the tiniest bit of bite still left in them, but cook to your taste.
- Meanwhile, heat 2 tablespoons coconut or olive oil in a non-stick frying pan.
- Fry the remainder of the onions on a medium to high heat for 6-8 minutes until dark and crisp. Drain on a plate covered with paper towel.
- Cook the noodles according to the instructions on the packet (mine took about 4 minutes in boiling water), drain, and set aside.
- To put the meal together: put the soup in a bowl, then top with some noodles, crispy onions, and some pumpkin seeds if you wish.