Red lentil, chickpea & chilli soup

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• Sara

  09 January 2011

  Sara rated and commented on this recipe

  

  Another great soup recipe - thanks

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• Danni

  09 January 2011

  Danni rated and commented on this recipe

  

  Love this recipe! My favorite soup!

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• Susannah

  09 January 2011

  Susannah commented on this recipe

  Delicious and asy to make, used fresh chillis instead of flakes. Great for packed lunches the following day. Will make again, probably will use whole tin of chick peas next time.

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• Lauren Evans

  10 January 2011

  Lauren Evans rated and commented on this recipe

  

  so easy to make and super-tasty! the lovely friends i made it for all requested the recipe too... *waves at the lovely friends* :)

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• Ann

  10 January 2011

  Ann rated this recipe

  

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• M'anne

  10 January 2011

  M'anne rated and commented on this recipe

  

  Easily done and taste great, loved it

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• Lianos

  10 January 2011

  Lianos rated this recipe

  

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• karoliina

  10 January 2011

  karoliina rated and commented on this recipe

  

  Delicious! I replaced the chilli flakes with one medium hot fresh red chilli pepper; the heat was just right.

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• ipek

  13 January 2011

  ipek commented on this recipe

  this is a great soup for the cold days. Instead of coriander I added thinly chopped spinach or swiss chard leaves just before serving.

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• donnalovescheese

  15 January 2011

  donnalovescheese rated and commented on this recipe

  

  Really tasty and perfect for my January detox

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• shellsbeans

  15 January 2011

  shellsbeans rated and commented on this recipe

  

  I've just made this soup and was very pleasantly surprised at how wholesome and flavoursome it was for the short time it took to whip together! I used a fresh chili instead of flakes and did not have fresh coriander so used dried and it worked just as well. I also used a tin of tomatoes in herbs which made it all the tastier. Will definitely make it again!

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• Frantic Flapjack

  18 January 2011

  Frantic Flapjack rated and commented on this recipe

  

  Top soup!!! I make a lot of soup and this is one of the best I have tried. Quick to make and also a lovely colour. If you have a large tin of chickpeas, use it - don't halve it.

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• Sally G

  23 January 2011

  Sally G rated and commented on this recipe

  

  This soup is delicious and really filling. I doubled it and portioned it up for the freezer. My 6 yr old daughter loved it too!

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• annmucc

  23 January 2011

  annmucc rated and commented on this recipe

  

  Had the kick I look for, while not being a watery soup which means you feel quite empty afterwards (often my complaint with soups). Will definitely make again

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• Lynn1805

  25 January 2011

  Lynn1805 rated and commented on this recipe

  

  Easy to make and very tasty.

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• Brian Hurst

  25 January 2011

  Brian Hurst rated this recipe

  

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• Ally

  25 January 2011

  Ally rated and commented on this recipe

  

  Tried this soup for the first time this week and it tasted fabulous. Very quick and easy to make - even my kids enjoyed it although they did say it was a bit too spicy! Will definately make this again but maybe modify the spice level a little for the kids.

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• HannahB

  28 January 2011

  HannahB rated and commented on this recipe

  

  Really easy, really filling and really healthy. A firm favourite in our house.

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• lauraj83

  29 January 2011

  lauraj83 commented on this recipe

  made this the other day and was really happy with the outcome, really nice. left out the cumin and greek yougurt and put more chilli in, turned out great and really really easy to make :-)

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• madamee

  01 February 2011

  madamee rated and commented on this recipe

  

  So delicious and easy to make, I am definitely going to make it again!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian, Low-fat

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

Per serving

222 kcalories, protein 13g, carbohydrate 33g, fat 5 g, saturated fat 0g, fibre 6g, sugar 6g, salt 0.87 g

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