Red lentil, chickpea & chilli soup

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• Esther

  16 September 2011

  Esther rated this recipe

  

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• Bennett

  18 September 2011

  Bennett rated and commented on this recipe

  

  Really good quick and tasty recipe! Now one of my staple soups for cooking up and taking to work for lunch.

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• somanystars123

  20 September 2011

  somanystars123 rated and commented on this recipe

  

  I've always loved lentil soup but never actually made one from scratch before. This recipe was so easy, and hardly needs any blending at all before it is smooth. The cumin flavour goes really well with the lentils, though next time I'd probably add more chilli. As it is just me, there was enough to freeze for another several meals.

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• somanystars123

  20 September 2011

  somanystars123 commented on this recipe

  I've always loved lentil soup but never actually made one from scratch before. This recipe was so easy, and hardly needs any blending at all before it is smooth. The cumin flavour goes really well with the lentils, though next time I'd probably add more chilli. As it is just me, there was enough to freeze for another several meals.

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• Diana

  20 September 2011

  Diana rated and commented on this recipe

  

  Another one for the binder! Delicious and warming. Used fresh red chilli instead of dried. Didn't have coriander or yoghurt, but still was really tasty. I only had a teaspoon of cumin seeds so added a teaspon of fennel seeds which I think added something special to the soup. A doddle to make. It may taste better the next day, but it was so nice we didn't get to find out!

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• Ginger Cat

  20 September 2011

  Ginger Cat commented on this recipe

  Found this came out rather liquid with the quantities given, so added half the tin of chick peas during blitzing and added the other half whole.

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• Shameem

  23 September 2011

  Shameem commented on this recipe

  Easy peasy and yummy wummy!

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• Kim

  24 September 2011

  Kim rated this recipe

  

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• shoko coco

  26 September 2011

  shoko coco rated this recipe

  

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• Alison Ashley

  27 September 2011

  Alison Ashley rated and commented on this recipe

  

  Delicios soup! However, don't inhale the aromas when dry frying spices- ouch! Also, I reccomend adding all of the chick peas. A fantastic, easy and yummy soup.

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• Majse

  29 September 2011

  Majse commented on this recipe

  Love it!

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• kasia

  02 October 2011

  kasia rated this recipe

  

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• Spencer

  10 October 2011

  Spencer rated this recipe

  

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• Spencer

  10 October 2011

  Spencer commented on this recipe

  A very nice soup, well worth a try.

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• teddy

  17 October 2011

  teddy rated and commented on this recipe

  

  Really delicious! I added a sliced carrot with the onion and a few handfuls of spinach before I blended it as I was keen to pack the veg in. Will def make again.

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• saffysue

  17 October 2011

  saffysue rated and commented on this recipe

  

  Really tasty. I misread the recipe and used the whole can of chick peas - to no ill effect. Will definitely make this again. Tasty, filling, low fat and cheap.

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• Tumbles

  22 October 2011

  Tumbles commented on this recipe

  I'm not the world's greatest cook but this recipe was easy to follow and delicious. I have had request from my better half to bring it out again for the winter. Try it!

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• kim1981

  24 October 2011

  kim1981 rated and commented on this recipe

  

  Be careful as someone has said below when your mixing the seeds and the chilli together. The aroma is lethal. It got to my chest and couldn't stop coughing. I was going to give up, having looked at it. And then thinking i wouldn't like it. However the soup is yummy. Warming on a winters day and very good for you.

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• Jayne 7310

  25 October 2011

  Jayne 7310 rated and commented on this recipe

  

  Good filling soup, quite spicy nice served with naan bread, very easy to make. Thickens up considerably overnight, I thinned it down with some coconut milk I had open and this also worked well. The original recipe I used a spray olive oil as my daughter is on a slimming world diet so she could eat this too !!!

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• wworm

  28 October 2011

  wworm commented on this recipe

  got a little carried away with the chillis but other than that it was grate and oh so simple to make :)

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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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