Red lentil, chickpea & chilli soup

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• helen healy

  24 February 2010

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• Manda

  24 February 2010

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• Julie Bahrain

  25 February 2010

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• schubun

  25 February 2010

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• suzy

  26 February 2010

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• shaz

  03 March 2010

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• CocoVanilla

  04 March 2010

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• Vix

  06 March 2010

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• Sandy

  14 March 2010

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• Verity Bennett

  17 March 2010

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• Ellen

  23 March 2010

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• roger you

  23 March 2010

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• Mary Chappell

  26 March 2010

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• melanie

  31 March 2010

  melanie rated and commented on this recipe

  

  Tasty soup, better the next day once the flavours had inhanced. Didn't have a red onion so used a normal, don't think it altered the taste too much. Would definately make again.

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• Tracy

  31 March 2010

  Tracy rated and commented on this recipe

  

  I have made this several times now each time as good as the last.

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• Carol

  31 March 2010

  Carol commented on this recipe

  Made this fool proof soup and it's always delicious AND healthy!! Yum!!

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• laking

  06 April 2010

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• Belkey

  06 April 2010

  Belkey rated and commented on this recipe

  

  Great soup, perfect for a warming bowlful and great that most ingredients are store cupboard.

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• fridaygirl

  11 April 2010

  fridaygirl rated and commented on this recipe

  

  Gorgeous soup, reasonably healthy and cheap! No red onion so used an ordinary one, no tin of tomatoes so used a carton of passata, used the whole tin of chick peas too. I prefer to blitz it rather than leaving chunky bits, so was very thick, but soon sorted with a little more water. Makes a cheap lunch to take to work each day!

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• flicky

  13 April 2010

  flicky rated and commented on this recipe

  

  really tasty and easy to make - i splashed a little more chilli in and it was delish!!

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http://www.bbcgoodfood.com/recipes/333614/

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Ingredients

• 2 tsp cumin seeds
• large pinch chilli flakes
• 1 tbsp olive oil
• 1 red onion , chopped
• 140g red split lentils
• 850ml vegetable stock or water
• 400g can tomatoes , whole or chopped
• 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
• small bunch coriander , roughly chopped (save a few leaves, to serve)
• 4 tbsp 0% Greek yogurt , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian, Low-fat

Ingredients

• 2 tsp cumin seeds
• large pinch chilli flakes
• 1 tbsp olive oil
• 1 red onion , chopped
• 140g red split lentils
• 850ml vegetable stock or water
• 400g can tomatoes , whole or chopped
• 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
• small bunch coriander , roughly chopped (save a few leaves, to serve)
• 4 tbsp 0% Greek yogurt , to serve

Per serving

222 kcalories, protein 13.0g, carbohydrate 33.0g, fat 5.0 g, saturated fat 0.0g, fibre 6.0g, sugar 6.0g, salt 0.87 g

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