Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

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(471 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 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

    Tomato

    toe-mart-oh

    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

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.

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Comments (452)

moodybum's picture

This is lovely. I make a massive batch and freeze and use for work lunch. I find it very filling, which is saying something!

Lullee22's picture
5

Delicious! I used 1 fresh red chilli chopped finely instead of flaked chillies and a white onion and fresh parsley with some dried coriander as I didn't have fresh coriander. I added 1 tsp paprika and 1/2 tsp cayenne pepper at the end of cooking to add an extra kick. Very tasty :-)

jarrestr's picture
5

For me it doesn' t need anything added or taken away. People who do not like lentils think it is marvellous. It freezes really well too. A super receipe.

foxilein's picture
5

Had this soup as part of my friends dinner party. Absolutely delicious and will definitely make myself.

gildz74's picture

I've just made this recipe, and like many other comments I also added extra ingredients such as: garlic, carrot, celery & fresh chilli. It has give this recipe a depth of flavour which wouldn't have been there without them.

craftybeggar's picture
5

Added celery and carrots, used ground cumin as I didn't have any cumin seeds. Added a tin of chickpeas and liquidised half the soup and stirred back in. Lovely thick, chunky soup that's very filling. Will definitely make again.

anaval's picture
3.75

Yummy. I also added spinach and mushrooms for fun and worked great!

Sarah_333's picture
5

A staple recipe in my house, wouldn't change a thing.

jarrestr's picture
5

Have made this so often now and always a success. Brilliant.

BeccaJThomas's picture
5

This is the soup I make most often

bethany.lane@talktalk.net's picture

amazing recipe - got the whole family hooked!!!

Rhespanna56's picture

I followed this recipe exactly and it was the perfect consistency and was absolutely delicious!

will10cr's picture

Great soup, I also added carrot, celery, garlic and fresh chilli which gives it an extra kick. Frozen and ready for work next week

bubba01234's picture

I love this soup too. I blitzed half the chick peas with the soup and then added the rest whole. Also I added fried onions and toasted almonds as a garnish. The whole pot was wolfed down.

Lisa Stacey's picture
5

I love this soup, I did add 2 celery sticks, 1 large carrot, 2 garlic cloves and some fresh chilli as well as dried (i like it spicy). It surprisingly very tasty with a huge depth of flavour. I took others recommendations and made a larger batch so I can freeze and save some for lunches throughout the week.

rosievimes's picture
5

A hearty and very tasty soup. Relatively simple to make, and surprisingly filling! The chilli and cumin give just enough heat but are not over powering, and the addition of the natural yogurt gives it a wonderfully creamy consistency. Make a larger batch so you've got plenty left over to freeze/for lunches. Serve with some chunky bread if you like, but you may not need it! Definitely a winner.

fullyclothedchef's picture

I have made this soup a few times now and I have to say it's fantastic. Was never a big fan of tinned chickpeas so I used dried organic chickpeas and these are smaller and with less of a bite than tinned varieties. I also sauted a carrot and a stick of celery with the onion, as well a some garlic to add more depth of flavour. Would highly recommend this soup.

ValH's picture

Have just made this soup and it is absolutely delicious. Roll on lunch time when I can have a full portion. I did deviate from the recipe somewhat by using fresh red chillis instead of chilli flakes. I also added a clove of garlic and blitzed half a tin of chickpeas before adding the remainder of the tin at the end of cooking time. I have read lots of the comments previously posted and will probably add some carrot and celery the next time just to add to my five a day.

Shamonee's picture

Wow, this is delicious!! I did amend mine and it came out the perfect consistency. I used half the recommended water/stock and blended some of the chickpeas as others had suggested. I also doubled the chilli and added garlic, cumin, turmeric, cayenne and paprika. So delicious. This is my new favourite recipe.

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