Debbie’s Cherry Tomato, Red Lentil, and Chickpea Soup
Credit: Clare Winfield
My sister Debbie served this to me as a dinner party appetizer one night and it was so delicious; even better, it’s very healthy. I’ve recreated it many times since and it works just as well as a filling and virtuous lunch with some lovely dense rye bread or sourdough as it does as a no-fuss dinner party offering. I threw in some leftover cooked chickpeas at the end once and now I always add them—aside from providing some welcome texture to the soup, they also make it into more of a meal in itself.
I would urge you to use really good-quality organic canned cherry tomatoes for this soup and not be tempted to substitute other types of canned tomatoes; only fresh would be an acceptable alternative.