Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

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(475 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)

yumminesss's picture

As somebody else said, no need to change a thing. I did blend some of the chickpeas with the soup. This was by accident but it worked out well.

frowne's picture

Fantastic! I added capsicum and zucchini before blending. Delish!

aprodolgok's picture

Just WOW, absolutely amazing soup!!!
Used onion instead of red onion, added some smoked paprika along with the spices, also added 1 carrot, half of a fresh green chili and used a full can of chickpeas. Left approx. 1/5 of the soup "unblended" and dropped some fresh lemon juice when serving. Would give 10 stars if I could ;)

sallywatling's picture

Sorry should have given it 5 stars!!!

sallywatling's picture

Lovely flavours !!

Madihat's picture

Best soup we have ever tasted. Blitz half the chickpeas and add the rest at the end. When serving, add a touch of fresh lime juice to give it an extra sharpness.

uk2901's picture

Don't change a thing! This soup is soooo delicious!

laura_full_bora's picture

Absolultely delicious and actually feels like a proper meal! Really easy to make too. YUM!

cocopop25's picture

Quick, easy and delicious. All things from the cupboard- didn't need to buy any ingredients specially which is nice! Didn't need seasoned at all.

khloiscalling's picture

Delicious! I added some fresh tomatoes to the recipe - works well too :)

julia1234's picture

forgot to rate!

julia1234's picture

A very tasty and easy soup to make. I made it with a normal onion -no red onion, ground cumin - no cumin seeds, 1 tsp of hot chilli powder + flakes and 800 ml veg stock and finished off with creme fraiche - no yoghurt.

c_cuth's picture

I have made this soup about twice a week for the last few weeks, its lovely, i leave out the chickpeas now as the first time i made it i felt it made the soup a bit gritty, i always add a wee bit more chilli as well...delicious!

pinnikity's picture

Full of flavour and so quick and easy to make! Teamed ours with homemade soda bread... will be making a regular appearance!

greenpixey's picture

Really tasty nice soup, easy to make.
Only one problem though and that was the "fumes" from dry frying the cumin/ chili flakes, had me coughing and felt like choking. The rest of the family complained about that part too...not sure if it was something I did wrong.

honeypup47's picture

Need to be careful about "toasting" spices dry fry. Teflon non stick surfaces give off toxic fumes if used dry and too hot.

liza39's picture

Really tasty and incredibly cheap soup to make. This is a family favourite. I also add crispy pancetta at the end to give it a lovely smokey flavour.

brakeabrakea's picture

I added in celery, carrots and parsnips. I also added 7 fresh thai chilies to make it more spicey. I would have added a 2nd can of chick peas if I had one in the cupboard. To add more zest, I added the rind and the juice of 2 blood oranges - yum!
Great wholesome recipe!

Bigspottedcat's picture

This is a favourite of mine. DO IT !

speedy1050's picture

very easy to make and very tasty


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