Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

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(390 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
222
protein
13g
carbs
33g
fat
5g
saturates
0g
fibre
6g
sugar
6g
salt
0.87g

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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Method

  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.

Recipe from Good Food magazine, March 2010

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Comments

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nessmckerrell's picture
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This has become a real favourite!!! Very easy to make and tastes great

lauren_ricci's picture
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Wonderful recipe. My boyfriend often takes this to work and loves it. The flavours get even better when they are left until the next day. I did not have any yoghurt to serve and it was still delicious.

vhazael's picture
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tasty simple soup. made very quickly one lunchtime to feed my parents and boyfriend. didn't have a red onion so used a normal one and the taste was not altered. added an extra pinch of chilli for more of a kick!

emma052's picture
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Lush!...put fresh chilli in instead of chilli flakes to give it an extra kick....very yummy, healthy soup!

jilliannmark's picture
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My sister-in-law made this soup for us when she visited, it was absolutely beautiful, Thanx Donna x

sharangoose's picture
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Deeeeeeeeeeeeelish. Mine needed a 20 minute simmer rather than 15 to make the lentils soft. Put quite a few chilli flakes in so it's got a lovely kick. The yoghurt and coriander finish it off great. Will DEFINITELY make again !

ourcarol's picture
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Easy, yummy, healthy, and my 16 month old loved it too.

efeemck's picture
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Surprisingly very tasty soup. The flavours marry together excellently

beatricedekock's picture
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Brilliant, very tasty and I had everything in the cupboard. Love it!

mariabudgen's picture
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Fab recipe - simple and tasty for lunch on a wet day with some good bread, and one I will remember for when my vegan friend comes to visit, as just need to omit the greek yoghurt on top for her.

Ferrari butterfly's picture
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I whizzed up the chick peas as well, good flavours.

weasel170's picture
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I love this soup and so does my family, its hearty and warming and tastes delicious and absolute winner!!

gtforme's picture
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This soup was fantastic....i followed the recipe as described only next time will make twice as much

denise1961's picture
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this soup is so easy to make and delicious,

rosfane's picture
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Very easy to make and extremely tasty. No issues at all.

pariss's picture
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sorry forgot the stars!

pariss's picture
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Very tasty! Added some garlic and extra fresh chilli for more kick as I like it spicy. Kept well in the fridge too, will be making again.

jonny13's picture
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Really easy to make, used cumin powder as I had no seeds and worked as well.

buzz88's picture
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I like anything spicy, so instead of chilli flakes I put 2 birds eye chillies in instead. Was spicy but didn't spoil it. Delicious.

laura_hughes25's picture
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Delicious!

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