Red lentil, chickpea & chilli soup

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• Mrs P

  15 April 2010

  Mrs P rated and commented on this recipe

  

  I thought I wasn't going to like this recipe but its lovely, easy to make and filling.

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• Beth

  17 April 2010

  Beth rated and commented on this recipe

  

  Really yum - used brown lentils instead of red so they didn't break up so much and served it unblended - so it was a chunky soup.

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• Jayne

  18 April 2010

  Jayne rated and commented on this recipe

  

  Husband loves this to take to work, nice and filling. Did add a fresh green chilli to it as hubby likes it spicy!

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• ktb

  20 April 2010

  ktb commented on this recipe

  deeeeeeeelicious healthy and nutritious...every time!

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• CF

  23 April 2010

  CF rated and commented on this recipe

  

  Loved this recipe, and so did hubby and daughter. Added a small clove of garlic with the onion and used half veg/half chicken stock. Also whizzed the chickpeas in with the lentils. We'll definitely try this again

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• tanzanitelilac

  25 April 2010

  tanzanitelilac rated and commented on this recipe

  

  Quick, simple and very filling! As a chilli fan I will probably add some fresh chilli for more of a kick next time.

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• jayne

  26 April 2010

  jayne commented on this recipe

  Delicious! Will make again and again!

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• Trix

  28 April 2010

  Trix rated and commented on this recipe

  

  I make this soup every couple of weeks, it tastes great and doesn't take long to whip up, probably because I skip the blending step! Sometimes I'll squeeze a bit of lemon juice over the top before eating.

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• Marshall

  29 April 2010

  Marshall commented on this recipe

  Loved this soup, its sooooo tasty. . Will definately make again, i will probably add the whole tin of chick peas next time.

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• paul davies

  01 May 2010

  paul davies rated this recipe

  

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• akeela

  04 May 2010

  akeela rated and commented on this recipe

  

  A really wholesome and tasty soup. I also add ground red chillies, ground coriander and garlic for a spicier flavour.

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• Katharine

  13 May 2010

  Katharine rated and commented on this recipe

  

  This is fab, so warming and also very filling and can be thrown together quickly from store cupboard ingredients! Only change was to use one fresh green chilli in place of the chilli flakes.

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• Laszlo

  16 June 2010

  Laszlo rated and commented on this recipe

  

  Excellent choice for all occasions!

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• layla

  19 June 2010

  layla rated this recipe

  

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• Renaissance

  24 June 2010

  Renaissance rated and commented on this recipe

  

  Very tasty but will blend the chickpeas next time. I added more chilli flakes, but would use less cumin seeds next time. Top tip: Do NOT dry fry chilli and cumin seeds for too long and do NOT breath in their "aroma". I did and nearly burned my lungs and throat to bits!!

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• Daphne

  03 July 2010

  Daphne commented on this recipe

  This is so delicious, I added a dollop of red thai curry paste and on another trial - some sundried tomatoes - a hit everytime:)

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• Surfchick

  03 July 2010

  Surfchick rated and commented on this recipe

  

  A super tasty soup. I have made this a couple of times and is delicious store cupboard recipe.

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• NatT

  07 July 2010

  NatT commented on this recipe

  I have made this recipe quite a few times now - I sometimes switch the cumin to thyme and switch the chick peas to whatever tins of beans I have in. I used black beans the last time and it was really tasty.

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• baydr

  14 July 2010

  baydr rated this recipe

  

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• mi4ence

  18 July 2010

  mi4ence rated and commented on this recipe

  

  Impeccable soup, my personal favourite ever - full of flavor, kills hunger pangs from first spoon... and so balanced!!

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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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