Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

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(466 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

Come home to a warming bowlful of this filling, low-fat soup

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal222
  • fat5g
  • saturates0g
  • carbs33g
  • sugars6g
  • fibre6g
  • protein13g
  • salt0.87g
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  • 2 tsp cumin seed
  • large pinch chilli flakes
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes, whole or chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g can 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


  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

  2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

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Comments (448)

toniluvstoni's picture

Lovely soup, I used ground cumin as didn't have any seeds and added a clove of garlic and a handful of sweetcorn. Really really tasty.

loopylinny's picture

Simple, filling and tastes just as good as any shop bought soup!

vikingpurplepenguin's picture

Lovely! Burnt the spices the first time and about killed myself coughing (stupid old electric hob!) but 2nd go went well. Wasn't impressed after cooking, but when yoghurt and coriander was added it was really lovely! Made it the night before for lunch the next day, as people said the flavours developed. Was loads for lunch (3 people) and enough left for a small soup for 2 a day or two later also. Will definitely make again, might even freeze it (before the yoghurt and coriander).

mousemistake's picture

Originally coming from the middle east, I have tried many different versions of both lentil and chickpea soup and I can honestly say this is one of the best versions of both varieties that I have ever tasted. My mother and sister absolutely love it too. It will definitely be a recipe that I use often!

ghostboy's picture

I am in love with this stuff. I added quite a bit more chilli than recommended, but that's just personal preference. It's also wonderful and cheap which is awesome for us poor, starving students! Will definately make again!

sarahjackaman's picture

This is super yummy.

eoinrice's picture

Love this soup, tastes really authentic. Even better the next day after the flavours have infused.

orangepepsicola's picture

This soup is just so easy to make..........Amazing really considering the amount of flavour it has!! Will definately make it again.

pixylady's picture

I've made this 3 times in the last 2 weeks and I love it!
Filling, tasty & extremely healthy.
I always add that bit extra spice & have tried it with garlic too.

patika3's picture

very good recipe. Finally I started liking lentils.
A little bit of garlic, ginger, lemon juice and garam masala gave stronger taste.

rwilson6637's picture

Amazing! So tasty - I used white onion and add celery too!

fbranton's picture

Yum, really hearty, filling soup. Easy and quick and very very tasty. I had some bacon to use up so chopped it up small, fried til crispy and threw in at the end. I'm sure it'd be equally good without too.

embles's picture

Used fresh chilli and doubled up for this week's lunches. Yum.

gavita's picture

Made this last night...and it was yummy-lis-cious!

jaqui_sampson's picture

Very simple and incredibly tasty. Dry frying the cumin beforehand intensified the flavour, and the friend I made this for thought it was delicious. Will definitely make this again.

catherine-j's picture

A really yummy soup. I didn't blend it at all because the blender was covered in filth but I like soups with lots of bits so that was fine. I didn't measure out the lentils and I think I added too much because it was all a bit "solid" but I added more water and it turned out fine.

rsurender's picture

So delicious and easy to make, I am definitely going to make it again!

lauraj83's picture

made this the other day and was really happy with the outcome, really nice. left out the cumin and greek yougurt and put more chilli in, turned out great and really really easy to make :-)


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