Red lentil, chickpea & chilli soup

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Results 161-180

• ghostboy

  07 April 2011

  ghostboy rated and commented on this recipe

  

  I am in love with this stuff. I added quite a bit more chilli than recommended, but that's just personal preference. It's also wonderful and cheap which is awesome for us poor, starving students! Will definately make again!

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• RhiiD93

  13 April 2011

  RhiiD93 rated this recipe

  

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• Gunnar Hafsteinsson

  16 April 2011

  Gunnar Hafsteinsson rated this recipe

  

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• mousemistake

  23 April 2011

  mousemistake rated and commented on this recipe

  

  Originally coming from the middle east, I have tried many different versions of both lentil and chickpea soup and I can honestly say this is one of the best versions of both varieties that I have ever tasted. My mother and sister absolutely love it too. It will definitely be a recipe that I use often!

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• VikingPenguin

  26 April 2011

  VikingPenguin rated and commented on this recipe

  

  Lovely! Burnt the spices the first time and about killed myself coughing (stupid old electric hob!) but 2nd go went well. Wasn't impressed after cooking, but when yoghurt and coriander was added it was really lovely! Made it the night before for lunch the next day, as people said the flavours developed. Was loads for lunch (3 people) and enough left for a small soup for 2 a day or two later also. Will definitely make again, might even freeze it (before the yoghurt and coriander).

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• keencook

  29 April 2011

  keencook rated and commented on this recipe

  

  Simple, filling and tastes just as good as any shop bought soup!

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• Antonia

  10 May 2011

  Antonia rated and commented on this recipe

  

  Lovely soup, I used ground cumin as didn't have any seeds and added a clove of garlic and a handful of sweetcorn. Really really tasty.

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• jolo70

  10 May 2011

  jolo70 rated and commented on this recipe

  

  Lovely soup, easy to make - and the smell of the soup made my work colleagues very jealous

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• matt and tanya

  22 May 2011

  matt and tanya rated and commented on this recipe

  

  Very nice and filling. Also freezes very well.

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• embez1

  25 May 2011

  embez1 rated and commented on this recipe

  

  Super tasty, healthy & very filling. Fine with water instead of stock.

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• jessicarfactory

  25 May 2011

  jessicarfactory rated and commented on this recipe

  

  So tasty! But I'd suggest going for the whole tin of chickpeas.

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• gymshaz

  27 May 2011

  gymshaz commented on this recipe

  this is a fab and easy soup to make i use 3 fresh chilli's when i make it as i like it hot hot hot, also i have added chicken and mushrooms on more than 1 occasion lovely and potatoes and carrots on another great but taking the calories up.

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• Marketa

  27 May 2011

  Marketa rated and commented on this recipe

  

  Excellent soup! Very easy and fast to prepare..Also my father loved that! :o)

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• Marketa

  27 May 2011

  Marketa commented on this recipe

  Excellent soup! Very easy and fast to prepare..Also my father loved that! :o)

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• Sugar Spud

  30 May 2011

  Sugar Spud rated and commented on this recipe

  

  I'm watching the calories at the moment, so used half the amount of olive oil and it still tasted delicious.

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• Paul84

  02 June 2011

  Paul84 rated and commented on this recipe

  

  Delicious! Really tasty and cheap and easy to make, will definitely make this again.

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• Lifeisacaberet

  14 June 2011

  Lifeisacaberet rated and commented on this recipe

  

  Gorgeous soup, I added some garlic for extra anti-bac properties. Have made this again and again, love it.

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• Anne

  15 June 2011

  Anne rated this recipe

  

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• Fiona

  28 June 2011

  Fiona rated and commented on this recipe

  

  Really tasty. I have made this a few times and this time forgot to whizz the soup before adding the chickpeas which left it with a nice hearty, chunky feel.

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• Jon

  29 June 2011

  Jon rated and commented on this recipe

  

  Quick and easy to make, and really tasty and healthy as well!

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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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