How to make Ella Mills’ chunky chickpea and lentil soup with tahini and tomatoes

“This one-pan soup is such a lifesaver – hearty, comforting, and packed with protein from the lentils and chickpeas,” says Deliciously Ella, aka Ella Mills. “You simply throw everything into the pan, and it pretty much cooks itself, making it perfect for those evenings when you’re low on energy but still want something nourishing. It also freezes brilliantly, if you want to double the quantities.”

Chunky chickpea and lentil soup with tahini and tomatoes

Ingredients:
(Serves 2 – includes 9 plants)

Olive oil
2 carrots, finely chopped
1 onion, finely chopped
3 celery stalks, finely chopped
1 × 400g tin of chickpeas, drained
1 × 400g tin of cherry tomatoes
750ml hot vegetable stock
60g red lentils, rinsed
2tbsp tahini
½ bunch of flat-leaf parsley (about 15g), roughly chopped
Sea salt and black pepper
Extra virgin olive oil, to finish

For the speedy croutons:
(optional)

2 slices of sourdough
1 garlic clove

Method:

1. Warm one tablespoon of olive oil in a large saucepan set over a medium heat. Add the carrots, onion and celery, and cook for five minutes until just softened.

2. Tip the chickpeas, cherry tomatoes, stock and lentils into the pan, add a generous pinch of salt and pepper and bring to the boil.

3. Once the liquid is boiling, turn the heat down to a simmer and cook for 20 to 25 minutes, stirring occasionally, until the carrots are soft and the lentils are cooked.

4. To make the croutons (if using), toast the bread, then rub the garlic clove on each side and cut into bitesized pieces.

5. Remove the pan from the heat, then stir in the tahini, parsley and season to taste. If you’ve made croutons, stir them through the soup or scatter over the top. To serve, divide into bowls and finish with a drizzle of extra virgin olive oil.

Quick Wins: Healthy Cooking For Busy Lives by Ella Mills is published by Yellow Kite, priced £25. Author photography: Sophia Spring. Food photography: Clare Winfield. Available now.