Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

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(402 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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balbonka711's picture
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Amazing!!!

jonno1's picture

Made this soup for a dinner party everyone wanted more. I just added a few more chilli flakes for extra kick. A winner everytime

melh111's picture

Love this recipe it's just the thing when you come home from work. Easy to make aswell i put it in my slow cooker and i thought of nothing else all day

hrabca's picture
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BRILLIANT!!! Love it.

kwaygood's picture
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..oops meant to give that 5 stars!

kwaygood's picture
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frozen the rest of the chickpeas as suggested and can't wait to make it again!

Lemonyginger's picture
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I make this regularly, it's super fast and easy to make. I don't always include the chick peas and have tried adding some butternut squash to the soup. I always liquidise it and it's velvety goodness is welcome for a filling lunch!

vtr7809's picture
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I've just found out I have gallstones & a fatty liver so have adopted a low fat diet which is stopping the pain. Anyhow I'm not a big fan of cooking but thought I'd give this a try. It is so simple even I couldn't get it wrong! It tastes great & is filling. Will definitely make again :)

joongy's picture

love this soup!!

geraldinelay's picture
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Oops, forgot to rate this on my last comments - fabulous soup dish!

geraldinelay's picture
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Absolutely delicious and so quick and easy to make - lovely warming soup.

pammi2281's picture
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Amazing taste, warming & hearty- perfect for a cold rainy day! All of the family loved it.

stephaniepebrocq's picture
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Very good, although a bit too liquid for me - will put less stock next time.

funkasaurus's picture
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Delicious and warming. Just made a pot on a wet and rainy day and it was perfect.

annay_a's picture
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A cheap and delicious soup. Due to an absent mind I made it wrong 2 times, before getting it right, but it tasted excellent each time. Impossible to mess up. Tastes even better the next day.

denisejura's picture
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Lovely recipe. easy to make and liked by all. Not as spicy as I thought. might add some more next time

kirstine_e's picture
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Really quick and simple to make. Nice flavour to the soup and kept me full all afternoon. Will definitely make this again.

junerooney's picture
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Very tasty! Used a normal onion and added spinach, lots of chilli, smoked paprika and a spoonful of pesto.

amicle's picture
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Very easy and delicious!

kathrynbuxton's picture
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Myself and my family love this simple, tasty soup. I add the cumin and chilli with the onion and oil at the beginning as I found the cumin and chilli flakes burnt quite quickly dry frying them. The cumin still crackles and all the flavour still comes out. I also use a whole can of chickpeas, half before blending and half after. At the end I add a bit of chilli powder for slightly more heat and squeeze in half a lime or lemon.

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