Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

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(476 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

    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 (455)

egreenwood20's picture

Great and really easy to make. Makes plenty for lunch for the following days! My only critique is that it's quite salty.

ladyl1's picture

This is a very good and economical soup, using store cupboard ingredients. I added celery and a couple of carrots to mine, as they were about to go to waste. I also added extra chilli as I like it hot.

Strawberrysquash0's picture

I love this recipe, it's delicious. I used ground cumin instead of cumin seeds and also added garlic, carrots, spinach and a few herbs after reading comments by others. Really healthy and filling too. Will definitely make this again. Thank you :-)

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

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

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

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

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

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

Sarah_333's picture

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

jarrestr's picture

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

BeccaJThomas's picture

This is the soup I make most often'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

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

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.


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